Cooking Index - Cooking Recipes & IdeasPenne With Asparagus And Spring Herbs Recipe - Cooking Index

Penne With Asparagus And Spring Herbs

You can top the pasta with freshly grated Parmesan cheese, if desired.

Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

1 1/4 cups 296mlVegetable broth
8   Garlic cloves - peeled
3/4 cup 177mlLow-fat firm silken tofu
4 teaspoons 20mlExtra-virgin olive oil
2 teaspoons 10mlFresh lemon juice
1/2 teaspoon 2.5mlDijon mustard
2 tablespoons 30mlChopped fresh chives
2 tablespoons 30mlChopped fresh tarragon
2 tablespoons 30mlChopped fresh parsley
1 1/2 teaspoons 7.5mlGrated lemon zest
1 lb 454g / 16ozAsparagus - trimmed
8 oz 227gMedium carrots - (abt 3) - peeled
12 oz 340gDried penne pasta

Recipe Instructions

Bring large pot of lightly salted water to a boil.

Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat. Reduce heat to low. Cover and simmer until garlic is very tender, 15 to 20 minutes.

Transfer to blender or food processor. Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process until smooth and creamy.

Return to saucepan. Warm over low heat but do not boil. Stir in chives, tarragon, parsley and lemon zest. Cover and keep warm. (Sauce can be prepared ahead. Cover and refrigerate for up to 2 days. Reheat before continuing with recipe.)

Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths. Cut carrots into 1 3/4- by 1/4-inch sticks.

Add pasta to boiling water, stirring to prevent sticking. Cook, stirring often, until just tender, 9 to 11 minutes. While pasta is cooking, place carrots in a steamer basket over boiling water. Top with asparagus. Cover and steam until tender, 4 to 5 minutes.

Drain pasta and transfer to large, warm bowl. Add vegetables and reserved herb sauce; toss to coat. Serve hot with lemon wedges for squeezing, if desired.

This recipe yields 4 servings.

Per Serving: 460 Cal; 18g Prot; 7g Total Fat (1 Sat. Fat); 4g Carb.; 0mg Chol; 560mg Sod.; 6g Fiber.

Source:
Vegetarian Times, May 2002

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