• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Penne or ziti

  2. 1 tablespoon 15ml Olive oil

  3. 2 Shallots - finely chopped

  4. 2 cups 474ml Prepared tomato sauce

  5. 2/3 cup 157ml Half-and-half

  6. (or plain soy milk)

  7. 2 lbs 908g / 32oz Thin asparagus - trimmed, and Cut into 1" pieces

  8. 1/2 teaspoon 2 1/2ml Dried tarragon

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  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.

  5. This recipe yields 4 servings.

  6. Per Serving: 255 Cal; 11g Prot; 9g Total Fat (4 Sat. Fat); 38g Carb.; 15mg Chol; 30mg Sod.; 7g Fiber.


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