Ingredients
16 thin or 10 fat asparagus
6 scallions (chopped)
¼ cup pine nuts
2 carrots (grated)
¼ cup Parmesan cheese
1 tomato (chopped and drained)
4 slices of cooked veggie bacon (crumbled)
½ cup white wine
½ cup vegetable broth
½ cup fresh basil (chopped)
salt & pepper
Pam cooking spray
1 teaspoon olive oil
1 pound fusilli or another small cut pasta
Preparation
-Generously spray bottom of 10" skillet with Pam and all teaspoon of olive oil-heat
-Add scallions and asparagus when pan is hot
-Sautee 2 minutes, stirring to coat with oil.
-Add pine nuts, carrots and basil
-Sautee 1 minute
-Add wine and broth
-When asparagus are tender, add tomatoes, stir in the basil, cook for 1 minute
-Add cheese and veggie bacon and serve
