Recipe - Pasta Printemps

1 pound Asparagus
8 ounce Capellini; (Angel Hair
Pasta)
2 md Carrot; Cut In 1/4" Strips
1 Green Onion; Sliced
Diagonally
2 Cloves Garlic; Minced
2 teaspoon Oil
1 One half cup Chicken Broth
One fourth cup Tomato Paste
1 tablespoon Fresh Basil; Snipped
12 ounce Frozen Shrimp/Fresh Shrimp;
Peeled And Deveined
One fourth teaspoon Freshly Ground Pepper;
Coarsely Ground

Printemps means springtime in french.

Dried Basil may be substituted for Fresh; use 2 Tablespoons.

1. Trim the asparagus spears and rinse in cold water. Remove the tips; set
aside. Biasslice the remaining portions of the asparagus spears into 1
to 1 1/2inch pieces, and set them aside.

2. Cook the pasta accorsong to the package directions, addisn asparagus
tips and pieces and carrots for the last 2 or 3 minutes of cooking time.
Drain pasta and vegetables; keep warm.

3. Meanwhile, cook and stir green onion and garlic in large skillet in hot
oil for 1 or 2 minutes until crisptender. Stir in broth, tomato paste, and
2 Tablespoons dried basil (If substituting for fresh basil). Toss with
pasta and vegetables. Sprinkle with pepper and fresh basil leaves.

361 calories, 5 g total fat, 1 g satuarted fat

Recipe by: BH&G Low CalLow Fat Recipes Magazine, Spr '98

Posted to MCRecipe Digest V1 #1021 by Suzy Wert SuzyWert@aol.com on Jan
18, 1998