Tuesday, April 12, 2011

When life hands you lemons....


Garganelli with Asparagus and Pecorino Cheese Recipe
Photo: Francesco Tonelli, recipe: Rori Trovato
Styling: Philippa Brathwaite


It's only Monday, and already I'm wishing for the weekend. T'was not a great day, and I'm not too sure of the prospects for tomorrow. That said, I was pleased to find a special request in my mailbox--one of you asked if I could focus on low-cal and/or low-fat recipes.

I'm happy to oblige, and now that Spring m-i-g-h-t be close, it's time to lighten up our focus a bit, steer away from the heavy sauces and stews and focus on fresh, new vegetables and herbs. Here's a pasta dish from Cooking Light magazine:




Garganelli with Asparagus and Pecorino Cheese

  • 8 ounces uncooked garganelli pasta
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
  • 1 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon grated lemon rind
  • 1 garlic clove, minced
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons shaved fresh pecorino Romano cheese
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese. (Serves 4)

Amount per serving:
Calories: 340
Fat: 11.9g
Saturated fat: 3g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 1.9g
Protein: 14.1g
Carbohydrate: 46g
Fiber: 4.7g
Cholesterol: 54mg
Iron: 4.9mg
Sodium: 610mg
Calcium: 138mg

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