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| 1 Package |
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Pasta of choice |
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| 1 Bunch |
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Asparagus |
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Salt to taste |
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| 1 |
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Lemon, juiced |
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| |
| 2 Cloves |
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Fresh garlic |
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| Pinch |
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Cayenne pepper |
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| 1 Tbs |
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Olive oil |
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| 1 Small |
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Package of goat cheese |
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| Heat up water for pasta and cook pasta. |
| Meanwhile: Cut up asparagus in 2 to 3 inch pieces. Cook asparagus in salted (not too salty) boiling water until very soft. Reserve liquid. Put asparagus in blender with lemon juice, garlic, and cayenne and enough of the reserved liquid to cover the bottom two inches of the blender. Blend on high until the mixture reaches the consistency of tomato sauce.* Salt to taste if needed and mix in olive oil. Put in saucepan and cook a little more to mellow out the flavor of the fresh garlic. Then add to your cooked pasta. Mix in desired amount of goat cheese. Enjoy! |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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364.89 |
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| Calories From Fat (32%) |
|
117.18 |
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| Calories From Protein (18%) |
|
64.92 |
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| Calories From Carbs (50%) |
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182.79 |
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| Calories From Alcohol (0%) |
|
0.00 |
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| |
|
% Daily Value |
| Total Fat 13.27g |
|
20% |
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| Saturated Fat 6.79g |
|
34% |
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| Monounsaturated Fat 4.54g |
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|
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| Polyunsaturated Fat 0.58g |
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| Trans Fatty Acids 0.00g |
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|
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| Cholesterol 19.56mg |
|
7% |
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| Sodium 200.20mg |
|
8% |
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| Potassium 175.78mg |
|
5% |
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| Carbohydrates 45.43g |
|
15% |
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| Dietary Fiber 1.96g |
|
8% |
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| Sugar 1.20g |
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|
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 43.47g |
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|
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| Protein 15.80g |
|
32% |
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| Vitamin A 623.53IU |
|
12% |
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| Vitamin C 8.61mg |
|
14% |
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| Calcium 79.31mg |
|
8% |
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| Iron 3.56mg |
|
20% |
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| Vitamin E 0.85IU |
|
9% |
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| Thiamin 0.65mg |
|
43% |
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| Riboflavin 0.45mg |
|
26% |
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| Niacin 4.70mg |
|
23% |
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| Vitamin B6 0.21mg |
|
11% |
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| Folate 29.76µg |
|
7% |
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| Vitamin B12 0.08µg |
|
1% |
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| Pantothenic Acid 0.38mg |
|
4% |
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| Phosphorus 124.53mg |
|
12% |
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| Magnesium 11.43mg |
|
3% |
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| Zinc 1.23mg |
|
8% |
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| Copper 0.37mg |
|
18% |
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| Manganese 0.11mg |
|
5% |
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| Selenium 1.97µg |
|
3% |
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| Alcohol 0.00g |
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|
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| Caffeine 0.00mg |
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| Water 62.50g |
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| Cooking Tips |
| *Eric suggests letting "the asparagus cool down a bit as hot ingredients in a blender can be disastrous." If the mixture is not blending well add a bit more of your reserved liquid. If you want it smoother put it through a sieve. |
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