This was in our newpaper and thought it looked good...
Rotini with Asparagus, Roasted Garlic
Richmond Times-Dispatch
Makes 4 servings. Start to finish: 15 minutes
8 ounces rotini or other short pasta 1 pound fresh asparagus spears 1 large ripe tomato (for about 1 cup diced) 10 cloves Especially Easy Roasted Garlic (for about ¼ cup chopped), recipe follows 1 tablespoon olive oil 4 tablespoons grated Parmesan cheese, optional garnish
Place the rotini in 2½ quarts of boiling water in a 4½-quart or larger pot and cook it at a medium boil for 6 minutes. (Set a timer.)
Meanwhile, rinse the asparagus and break off and discard the tough ends. Cut the asparagus into bite-sized pieces, and set aside. Dice the tomato, unpeeled, placing the pieces and any juices into a 3-quart or larger serving bowl. Chop the roasted garlic, and add it to the bowl. Set aside.
When the rotini has cooked 6 minutes, place the asparagus pieces in the pot with the pasta. Raise the heat to high to bring the pot back to a boil, and then reduce the heat, maintaining a moderate boil. Cook for 3 minutes or until the asparagus is bright green and crisp-tender.
Drain the pasta and asparagus into a colander. Shake the colander to remove as much water as possible, then add the pasta mixture to the serving bowl with the tomato and garlic. Drizzle on the olive oil and toss to mix well. Serve at once, garnishing each serving with 1 tablespoon of Parmesan cheese (or to taste), if desired.
Nutrients per serving: 282 calories (15 percent from fat), 5 grams fat (1 gram saturated), trace amount cholesterol, 11 grams protein, 51 grams carbohydrates, 5 grams dietary fiber, 23 milligrams sodium
Rotini with Asparagus, Roasted Garlic
Richmond Times-Dispatch
Makes 4 servings. Start to finish: 15 minutes
8 ounces rotini or other short pasta 1 pound fresh asparagus spears 1 large ripe tomato (for about 1 cup diced) 10 cloves Especially Easy Roasted Garlic (for about ¼ cup chopped), recipe follows 1 tablespoon olive oil 4 tablespoons grated Parmesan cheese, optional garnish
Place the rotini in 2½ quarts of boiling water in a 4½-quart or larger pot and cook it at a medium boil for 6 minutes. (Set a timer.)
Meanwhile, rinse the asparagus and break off and discard the tough ends. Cut the asparagus into bite-sized pieces, and set aside. Dice the tomato, unpeeled, placing the pieces and any juices into a 3-quart or larger serving bowl. Chop the roasted garlic, and add it to the bowl. Set aside.
When the rotini has cooked 6 minutes, place the asparagus pieces in the pot with the pasta. Raise the heat to high to bring the pot back to a boil, and then reduce the heat, maintaining a moderate boil. Cook for 3 minutes or until the asparagus is bright green and crisp-tender.
Drain the pasta and asparagus into a colander. Shake the colander to remove as much water as possible, then add the pasta mixture to the serving bowl with the tomato and garlic. Drizzle on the olive oil and toss to mix well. Serve at once, garnishing each serving with 1 tablespoon of Parmesan cheese (or to taste), if desired.
Nutrients per serving: 282 calories (15 percent from fat), 5 grams fat (1 gram saturated), trace amount cholesterol, 11 grams protein, 51 grams carbohydrates, 5 grams dietary fiber, 23 milligrams sodium