>
VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3, 4 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 06:40:44 02/05/06 Sun
Author: Pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes


* Exported from MasterCook *

Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
3 medium garlic cloves -- minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes -- sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus -- trimmed and
cut diagonally into 1-1/2-inch pieces
1 thin spaghetti -- (12 ounces)
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil -- thinly sliced


Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.

SERVES: 4 - 6


Source:
"from Colorado Colore:A Palate of Tastes"
Copyright:
"2002 by The Junior League of Denver, Inc"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 403 Calories; 32g Fat (70.8% calories from fat); 7g Protein; 23g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 37mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.

[ Next Thread | Previous Thread | Next Message | Previous Message ]
Forum timezone: GMT-8
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.