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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 tablespoons white wine vinegar |
1 teaspoon olive oil |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
dash of garlic powder |
dash of freshly ground pepper |
3 ounces fresh asparagus spears (about 3 spears) |
4 ounces spaghetti, uncooked |
1/2 cup frozen english peas, thawed |
1/4 cup julienne-sliced sweet red pepper |
1 tablespoon freshly grated parmesan cheese |
2 cherry tomatoes, quartered |
Directions:
1. Combine first 6 ingredients in a small bowl, stirring well. Set aside.
2. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.
3. Break spaghetti in half; cook according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place spaghetti in a bowl. Add vinegar mixture, asparagus, peas, and sweet red pepper; toss well. Sprinkle with cheese, and top with cherry tomato quarters. Cover and chill thoroughly.
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