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. -
4 to 6 servings
Preparation
- 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.
- Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- 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.
- 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.
- 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
Dining and Cooking