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The Cancer Project
TCP Weekly Recipe

May 11, 2009

Pasta con Asparagi

 

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Dear Cancer Project supporter,


We have lightened the recipe by sautéing with water or vegetable stock instead of oil.

 

Directions

Makes 4 servings

1 to 2 tablespoons water or vegetable stock
1 medium onion, chopped
1 28-ounce can tomatoes, chopped
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon ground sage
8 ounces spaghetti

Heat water or vegetable stock in a large, nonstick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.

Cook pasta according to package directions, omitting any fat or salt. Drain pasta and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.

Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop off the ends.

Nutrition Information

Per serving (1/4 of recipe):

Calories: 305
Fat: 1.9 g
Saturated Fat: 0.3 g
Calories from Fat: 5.5%
Cholesterol: 0 mg

Protein: 13.1 g
Carbohydrates: 61.9 g
Sugar: 7.5 g
Fiber: 7.4 g

Sodium: 301 mg
Calcium: 103 mg
Iron: 4.1 mg
Vitamin C: 56.8 mg
Beta-Carotene: 999 mcg
Vitamin E: 2.1 mg

 

From Solo Maria, Toronto, Canada, printed in The Best in the World, edited by Neal Barnard, M.D.

 

 

For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

 
   View The Cancer Project Recipe of the Week Archive.


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