Thursday, July 05, 2007

Lunch Thursday 5 July - Pasta with Quark & Asparagus

Pasta with Quark & Asparagus
70g Schioppi pasta
125g quark
150g asparagus, cooked and cut into bite sized lengths
20g Parmigiano Reggiano, grated
1 teaspoon concentrated vegetable Bouillon (like Knorr "Touch of Taste")

This is REALLY simple - it is basically just pasta & quark, but the "trick" is to warm the quark without splitting it. What I do is oil the pasta and drain it but not really well; leave some of the pasta water (a couple of tablespoons) in the pot.

Add the quark and asparagus and warm through over VERY low heat. Add the concentrated veggie stock and salt & pepper to taste, top with the Parmesan and serve.

Nutrition Data
Calories (kcal) 449.5
Carbohydrate (g) 61.2
Protein (g) 34.6
Fat (g) 7.1
Fibre (g) 5.7

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