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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 50 Milliliter | Garlic minced |
| 1 Teelöffel | red Pepper Flakes dried |
| 2 Prise | To 3 dashes hot pepper sauce |
| 1/4 Tasse | olive oil |
| 1 Esslöffel | Butter or margaine |
| 1 x ca. 450 g | Fresh asparagus, cut to 1 1/2" pieces salt to taste |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | Parmesan cheese shredded |
| 1/2 x ca. 450 g | Mostaccioli, cooked drained =Or= |
| 1/2 x ca. 450 g | Elbow macaroni, cooked and drained |
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In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat.
Serve immediately. This would work for the diabetic as side dish.
Food Exchange per serving: 1 Starch/Bread Exchange + 1 Vegetable Exchange + 1 Fat Exchange (I always try to make my diet work around the fat, not the fat work around me). (The cheese is so close to know how to call it).
Serves: 4-6
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