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Ingredientes
- 1 lb dry bow tie (farfalle) pasta
- 15 x asparagus spears grilled, and
- Â Â cut into 1" lengths
- 1/2 tsp salt
- 1/3 c. extra virgin olive oil
- 1/3 c. chopped parsley
- Â Â Freshly grnd black pepper to taste
- 1 c. shaved or possibly grated Parmigiano-Reggiano chees
Direcciones
- Cook pasta in plenty of rapidly boiling, lightly-salted water till al dente, about 10 min. Drain, reserving 1/4 c. cooking water in pot for sauce.
- Return liquid removed pasta to pot. Add in asparagus, 1/2 tsp. salt, extra virgin olive oil, parsley and pepper to taste. Toss well, taste and adjust seasonings.
- Add in shaved Parmigiano-Reggiano, toss just to combine, then divide among individual plates or possibly bowls. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 160 | 96% |
| Total Fat 18.08g | 23% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 91mg | 3% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.64g | 0% |
| Protein 0.84g | 1% |
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