Recipe - Pasta With Asparagus And Strawberries

2 cup Asparagus tips fresh
One fourth cup water
6 ounce Farfalle (large bowtie
Shaped pasta)
1 tablespoon Lemon juice fresh
1 tablespoon Avocado, ripe mashed
1 tablespoon Cheese neufchatel OR
1 tablespoon Cheese, cream light
One fourth cup Cheese muenster or
Monterey
Jack minced
1 cup 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

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip