Penne With Asparagus And Spring Herbs

Recipe Ingredients

1 1/4 cups	296ml	Vegetable broth
8		Garlic cloves - peeled
3/4 cup	177ml	Low-fat firm silken tofu
4 teaspoons	20ml	Extra-virgin olive oil
2 teaspoons	10ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh chives
2 tablespoons	30ml	Chopped fresh tarragon
2 tablespoons	30ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Grated lemon zest
1 lb	454g / 16oz	Asparagus - trimmed
8 oz	227g	Medium carrots - (abt 3) - peeled
12 oz	340g	Dried penne pasta

Recipe Instructions

Bring large pot of lightly salted water to a boil.

Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat. Reduce heat to low. Cover and simmer until garlic is very tender, 15 to 20 minutes.

Transfer to blender or food processor. Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process until smooth and creamy.

Return to saucepan. Warm over low heat but do not boil. Stir in chives, tarragon, parsley and lemon zest. Cover and keep warm. (Sauce can be prepared ahead. Cover and refrigerate for up to 2 days. Reheat before continuing with recipe.)

Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths. Cut carrots into 1 3/4- by 1/4-inch sticks.

Add pasta to boiling water, stirring to prevent sticking. Cook, stirring often, until just tender, 9 to 11 minutes. While pasta is cooking, place carrots in a steamer basket over boiling water. Top with asparagus. Cover and steam until tender, 4 to 5 minutes.

Drain pasta and transfer to large, warm bowl. Add vegetables and reserved herb sauce; toss to coat. Serve hot with lemon wedges for squeezing, if desired.

This recipe yields 4 servings.

Per Serving: 460 Cal; 18g Prot; 7g Total Fat (1 Sat. Fat); 4g Carb.; 0mg Chol; 560mg Sod.; 6g Fiber.

Source:
Vegetarian Times, May 2002

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