If you look carefully at my photo, you will see right away that I didn't use penne in the "Penne with Creamy Asparagus Sauce" (page 207). I tend to be very flexible when it comes to what pasta to use in any given recipe, and usually try to use up whatever I have on hand. In this case, I had rainbow rotini left over so that is what I used. In this dish, a rich and creamy sauce made of blended white beans, asparagus, onion, garlic, and seasonings is mixed with cooked pasta for a green and delicious treat. I only used about 8 ounces of pasta instead of the one pound called for, because, as you might know by now, I prefer a saucier presentation than most recipes call for. I also omitted the oil when sautéing the onion to keep this dish oil free.Wednesday, August 24, 2011
Penne With Creamy Asparagus Sauce
If you look carefully at my photo, you will see right away that I didn't use penne in the "Penne with Creamy Asparagus Sauce" (page 207). I tend to be very flexible when it comes to what pasta to use in any given recipe, and usually try to use up whatever I have on hand. In this case, I had rainbow rotini left over so that is what I used. In this dish, a rich and creamy sauce made of blended white beans, asparagus, onion, garlic, and seasonings is mixed with cooked pasta for a green and delicious treat. I only used about 8 ounces of pasta instead of the one pound called for, because, as you might know by now, I prefer a saucier presentation than most recipes call for. I also omitted the oil when sautéing the onion to keep this dish oil free.
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Yum! I am looking forward to making this once spring hits and asparagus is in season!
ReplyDeleteI could buy it now, but it seems wrong to buy asparagus in winter. ;)