FARFALLE WITH SHRIMP AND ASPARAGUS

Farfalle With Shrimp and Asparagus image

Provided by Moira Hodgson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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Ingredients

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

Steps:

Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams