Wednesday, May 13, 2009

Pasta with Asparagus & Yellow Squash




Pasta with Asparagus & Yellow Squash

1/2 lb. asparagus spears
1/2 lb. yellow squash
1/2 red pepper, sliced thinly
1/4 teaspoon salt
1/2 lb. thin spaghetti or Angel hair pasta
1/2 cup walnuts, coarsely broken
1/8 teaspoon pepper
1 jar Alfredo sauce
1/4 cup Parmesan cheese, grated

Trim asparagus spears and cut into 1- inch lengths. Halve squash lengthwise, then crosswise into 1/4- inch thick half moon slices. Slice the red pepper in thin strips. Simmer vegetables until tender, about 3 minutes. Drain thoroughly and rinse with cold water to prevent further cooking. Drain again and set aside.

Cook pasta in lightly salted, boiling water as directed. Drain and return to cooking pan. Mix Alfredo sauce with pasta, vegetables and walnuts. Turn pasta onto a warm platter, top with cheese and serve immediately.

Cooking Notes: Being that I am not very fond of nuts, they are optional in this recipe and do not effect the overall taste.  Also, you could use homemade alfredo sauce as well, however, I have not found a homemade Alfredo recipe that I like so I have stuck with using the jars of sauce for the recipe.

This dish could be served as a vegetarian meal or adding some cubed ham or along some Italian grilled chicken.

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2 comments:

Snow White said...

that's wonderful! I'll be omitting the nuts (allergies)... but this one will certainly be on our list to try!

Donna said...

Sounds good!
Thanks for posting!