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Ingredientes
- 1/3 lb Bow tie pasta, (also called farfalle)
- 1/4 c. Peanut oil
- 3 Tbsp. Shallots, chopped
- 2 Tbsp. Fresh ginger, chopped
- 2 lb Asparagus, ends snapped off, stalks peeled, and cut into 1 1/2-inch pcs
- 2 Tbsp. Raspberry vinegar
- 1 x Orange, zest and sections of Kosher salt Freshly grnd pepper
Direcciones
- Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 Tbsp. of the oil in a large nonstick saut pan.
- Add in shallots and ginger and saut approximately 3 min. Add in the asparagus and saut till tender, about 3 to 5 min more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add in the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 3 servings | |
| Calories 203 | |
| Calories from Fat 161 | 79% |
| Total Fat 18.23g | 23% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 376mg | 11% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.12g | 2% |
| Protein 3.81g | 6% |
