directions
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1
Make spaghetti and set aside
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2
Preheat the oven to 350?F
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3
Place the pecans on a baking sheet and toast until crisp and somewhat darker, about 7 minutes
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4
Set aside
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5
Meanwhile, cook the spaghetti al dente
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6
Drain, reserving 1/4 cup of the cooking water
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7
Rinse and set aside
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8
At the same time, add the asparagus to a large saucepan of boiling unsalted water and cook until tender but still crisp- about 2 minutes
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9
Set aside
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10
Rub a heavy 12-inch skillet with the garlic, then melt the margarine in the skillet over moderately high heat
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11
Add the mushrooms and cook, stirring frequently, for 5 minutes
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12
Add the cooked spaghetti, asparagus, and reserved cooking water, along with the chives, lemon juice, salt, and pepper
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13
Toss well with two serving forks
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14
Add the yogurt and pecans and cook, tossing, until heated through, about 2 to 3 minutes longer
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15
Serve immediately.
SPAGHETTI WITH ASPARAGUS AND PECANS
ingredients
- 1 full load of pasta dough made into spaghetti
- 3 tablespoons chopped pecans
- 1 pound asparagus, tough stems removed, cut into 1-1/2-inch lengths
- 2 cloves garlic, crushed
- 2 tablespoons unsalted margarine
- 1/2 pound mushrooms, sliced thin
- 2 tablespoons minced fresh or freeze-dried chives
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain low-fat yogurt