Farfalle With Shrimp and Asparagus

Ingredients

• 1 pound shrimp
• 1 pound asparagus
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 1 ½ cups chopped Italian tomatoes, with their juice
• ¾ cup dry white wine
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 pound farfalle
• Coarse salt and freshly ground pepper
• 2 tablespoons flat-leaf Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    676 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 41 grams protein; 182 milligrams cholesterol; 150 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
2. Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
3. Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
4. Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
5. Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

30 minutes