Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 oz. penne or ziti
- 1 Tbs. olive oil
- 2 shallots, finely chopped
- 2 cups prepared tomato sauce
- 2/3 cup half-and-half or plain soy milk
- 2 lbs. thin asparagus, trimmed and cut into 1-inch pieces
- 1/2 tsp. dried tarragon
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- =
Directions
1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender according to package directions, about 10 minutes. Drain well.
2. Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
3. Stir in tomato sauce and half-and-half, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
4. Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.