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Title: Pasta with Asparagus and Strawberries
Categories: Vegetarian Fruit Pasta Side dish
Yield: 4 Servings
| 2 | c | Asparagus tips; fresh |
| 1/4 | c | ; water |
| 6 | oz | Farfalle (large bow-tie shaped pasta) |
| 1 | tb | Lemon juice; fresh |
| 1 | tb | Avocado, ripe; mashed |
| 1 | tb | Cheese; neufchatel or |
| 1 | tb | Cheese, cream; light |
| 1/4 | c | Cheese; muenster or monterey jack; diced |
| 1 | c | Strawberries, fresh; sliced |
Place asparagus tips and water in a shallow pan. Cover and bring to a boil. Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water.
Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water.
Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once. Serves 4 as a side dish.
Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE
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