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    You are in: Home / Recipes / Penne Pasta With Asparagus Sauce Recipe
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    Penne Pasta With Asparagus Sauce

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 15, 2012

      I made this with your scallops recipe, and they complimented each other nicely. I do agree with the other posters that it could use garlic though, so I will add it next time. Used vegan parm but otherwise made as directed. I really like not throwing half of my asparagus away, and this will be a great thing to make when you find fat asparagus super cheap.

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    • on June 21, 2010

      I think this is a completely genius idea. I always feel guilty throwing out the asparagus stems because they're too tough to eat. It seems like such a waste! Making this creamy sauce from the pureed vegetable is such a great trick. I did make one change. I thought it could use a little garlic. Before I added the olive oil to the food processor, I heated it up with two cloves of chopped garlic. Thanks for sharing!

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    • on November 25, 2009

      This was delicious. I love green veggies as pasta sauce/pesto. I added garlic and salt and pepper. Personal pref but for us it would have been a little flat without it. This would be best served with seafood or a light chicken dish. Trying to use up food in fridge and had this with meatloaf. I had a feeling the meatloaf would overpower it (and I was right) so we just ate the bowl of pasta first then the meatloaf. I'll make this again and I'd like to serve it with lemon chicken!

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    • on March 24, 2008

      Really EASY and great flavor. I added some fresh garlic.

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    • on December 04, 2004

      We loved this pasta dish and I'll be doing this again soon. Served it with your savory sea scallops in white wine sauce #55680 and had a very nice meal last night. Thanks for posting this great recipe!

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    Nutritional Facts for Penne Pasta With Asparagus Sauce

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.8
     
    Calories from Fat 190
    30%
    Total Fat 21.2 g
    32%
    Saturated Fat 5.5 g
    27%
    Cholesterol 13.5 mg
    4%
    Sodium 211.7 mg
    8%
    Total Carbohydrate 96.6 g
    32%
    Dietary Fiber 14.9 g
    59%
    Sugars 2.1 g
    8%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    lemons, zest of

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