By Chef1MOM-Connie on March 19, 2008
Photo by Rita~
Photo by Rita~
"This is dedicated to the Beverage Gang as they have inspired me to use more spirits in my cooking. I like that I have to sample the spirits to make sure they are just right for the cooking. :-)"
Serving Size: 1 (359 g)
Servings Per Recipe: 4
"Fabulous recipe!!! We loved this. Perfect for a Spring dinner. I would definitely serve this to guests. I used a 10 oz can of Ro-tel, omitted the celery and halved the parmesan. We loved the hint of spice, the fresh asparagus and the pasta mixed with parmesan. Yum! This is going into my best-of-the-best file. Thanks!"
"Have made this a few times. No celery. Very good base recipe to use as is or tweak according to what you have on hand. Using the Rotel-type tomatoes is a great idea and adds a nice amount of spice. I preferred the onion thinly sliced. Thanks for a nice recipe!"
"This was really GREAT! Boy, did we enjoy it. It was really pretty and colorful. I wish I had taken a picture of it but we were in too much of a hurry (we had a baseball game to go to). I left out the celery because we don't really care for it but other than that, I made this as written. Thank you. I will be making this again for sure. Made for ZWT5 for the Kitchen Witches!"
"Used broccoli, and no olive oil. Really good with just the right amount of spice."
"I substituted red bell pepper for the celery just because that is what I had. Used 1 tablespoon butter and 1 tablespoon oil, dried basil and added it just before adding the pinot grigio when I added the tomatoes. Adding the asparagus when the pasta had 5 minutes of cooking and tossed to blend all together for 2 minutes. And added the shrimp. And when the pasta was done mixed it with all the yummy ingredients tossing in with cheese and garnished with fresh basil. We enjoyed this healthy meal. I wish you posted your bread. I was looking for it! Let me know when it posts."