On the cover of the latest Fine Cooking magazine is a delicious looking dish made with shrimp, pasta and asparagus. Here’s my own low sodium take. I’ve upped the quantity of asparagus, eliminated the shrimp, and substitued whole wheat pasta for its heart-healthy properties and distinctive flavor.
Serves 4.
INGREDIENTS
2 T. olive oil
1 lb. asparagus
1 T. minced garlic (3 cloves)
1 t. very-low-sodium or sodium-free chicken bouillon granules
1/2 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1/2 c. water
2-3 T. freshly squeezed lemon juice (juice of 1 lemon)
1/2 lb. whole wheat spaghetti, cooked
DIRECTIONS
Wash asparagus, then trim off the bottom third. Cut the remaining stalks in half. Heat oil in a saute pan over medium-high. Add asparagus, garlic, chicken bouillon, pepper and red pepper flakes and cook, stirring, 3 minutes. Add water and lemon juice and cook, stirring, 4-5 minutes. Remove from heat and pour over pasta. Toss to combine. Serve immediately, garnished with additional red pepper flakes.
