26 October 2008

Ziti with Roasted Asparagus


Ziti with Roasted Asparagus (from the Good Housekeeping Cookbook) - recipe halved

2 tables spoons olive oil
1/8 teaspoon dried rosemary
1 pound of asparagus (trimmed and cut into 1-inch pieces)
1/2 package (16 ounces) ziti
1/2 cup half-and-half
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup toasted pecans, coursely chopped (I left them whole)

1. Preheat to 400 degrees F. Combine oil and rosemary in baking pan. Place in oven until oil is hot, about 4 minutes. Add aparagus; toss to coat with oil. Roast asparagus tossing every 5 minutes for about 15 minutes or until tender.
2. Meanwhile, in large saucepot, cook the pasta as labelled and drain.
3. In large skillet, heat half and half to boiling over medium heat; cook 5 minutes. Stir in lemon peel, salt, and pepper. Add pasta and asparagus; toss to coat. Transfer to warm serving bowls and sprinkle with pecans.

Each serving: 410 calories, 15 g. Protein, 63g carbohydrates, 12g total fat (4g saturated), 15mg cholesterol, 282 mg sodium
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