Monday, June 11, 2007

Dinner Monday 11 June - Asparagus Schioppi

Asparagus Schioppi
150g asparagus, steamed
70g Schioppi pasta tubes, boiled
100ml asparagus or veggie stock
1 teaspoon cornflour
1 tablespoon single cream

15g grated Parmesan cheese

Combine the asparagus stock & cornflour and cook over low heat until thickened. Season well and add the cream.

Combine the sauce with the hot, steamed asparagus and freshly boiled pasta. Sprinkle over the Parmesan and serve.

Nutrition Data
Calories (kcal) 375.6
Carbohydrate (g) 62.4
Protein (g) 16.6
Fat (g) 6.7
Fibre (g) 5.8

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