Recipe - Pasta With Asparagus Sun-Dried Tomatoes And Goat Cheese

2 tablespoon Extravirgin olive oil
1 cup Thinly cut or sliced up green garlic
or leeks
2 Cloves garlic; minced
1 tablespoon Chopped fresh thyme
One half cup Fruity white wine
One half cup Oilpacked sundried
tomatoes
Drained and coarsely chopped
12 ounce Dried corkscrew or penne
pasta
One half pound Fresh asparagus
Trimmed and cut into 1inch
pieces
Salt and freshly ground
pepper; , to taste
4 ounce Soft goat cheese

4 SERVINGS LACTO

This delectable combination of tender asparagus and pasta in a light,
garlicky sundried tomato sauce heralds the beginning of the spring season.

Bring large pot of salted water to a boil. Meanwhile, in large skillet,
heat oil over mediumlow heat. Add green garlic and cook, stirring often,
until softened, about 3 minutes. Add garlic, thyme, wine and sundried
tomatoes. Cook 1 minute, then remove from heat and set aside.

When water boils, add pasta, stirring to prevent sticking. Cook according
to package directions. About 2 minutes before pasta is done, add asparagus
and cook just until tender.

Drain pasta and asparagus and transfer to shallow serving bowl. Reheat
sauce and add to pasta, tossing to coat. Season with salt and pepper and
dot with goat cheese; stir slightly. Serve right away.

PER SERVING: 481 CAL.; 17G PROT.; 15G TOTAL FAT (5G SAT. FAT); 65G CARB.;
13MG CHOL.; 130MG SOD.; 5G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 24

Converted by MM_Buster v2.0l.