New Favorite Recipes
So I'm feeling a bit more cheerful today. I still managed to work more than a full day but I also took a break in the middle of the day to run some errands and generally recoup just a bit. I have another full day ahead of me tomorrow but I'm going to try to get everything done as quickly as I can so I can get offline early and maybe nap!
Anyway, I've continued with my dietary make-over, trying to add protein-rich foods and fruits and veggies, and remove stuff that isn't as good for me. I've been logging my meals and snacks with Nutridiary and it's been really eye-opening to see, at first, how much crap I was eating! So I've been talking with my naturopath and picking up tips along the way. The best part about all of this is how much better I've been feeling lately: I wake up more alert and I don't get tired quite as easily.
I am also keeping my eyes peeled for recipes that look yummy and are either low in fat/calories or can be modified to make them so.
Earlier this week I found a recipe in an issue of Bon Appetit for pasta with shrimp, basil and asparagus in a very basic sauce. It was from a restaurant somewhere in Sydney, Australia, and though it seemed like it could be quite bland, it still turned out pretty good. (The sauce itself called for a bit of white wine; I substituted an equal amount of chicken broth.) Anyhoo, trying new recipes has also given me ideas for recipes I've already tried and found I enjoyed.
I'd run across a recipe for linguine with a red clam sauce a couple weeks ago and, intrigued, I picked up a can of diced tomatoes and a couple cans of clams. And, surprisingly, it was pretty good! I was fully prepared for a disaster meal (you know - those recipes where you eat a couple bites, then throw the rest out and have a bowl of Froot Loops instead?) but it actually turned out quite well! It's a great recipe because the sauce comes together in - literally - 5 minutes. Less time than it takes to cook the pasta! So I've been fiddling with it a bit over the last few weeks and today I threw in a couple ounces of diced asparagus because I had it on hand.
And this was the version I really liked. Which is shocking, because, as a rule, I don't much care for vegetables in general and asparagus in specific.
So I said to myself, "Self, you should post this updated, revised, improved recipe on your blog so everyone can enjoy it!" So that's just what I'm going to do. It's quick, easy and tastey. (One word of caution, though: this recipe does not, alas, belong in the "freezes beautifully" section of your cookbook.)
So here, without further ado, is the super-fantastico exciting Pasta with Asparagus and Red Clam Sauce recipe, adapted and revised by yours truly:
Pasta with Asparagus and Red Clam Sauce
Serves 4
Ingredients
12 ounces pasta (Penne or campanelle or some other kind that will catch the sauce is ideal, but linguine works well too.)
1 tbsp olive oil
1 or 2 cloves garlic, chopped
6 or so asparagus spears, cut into large pieces
1 14.5 ounce can diced tomatoes (petite-cut, drained slightly)
1 tsp dried Basil (or to taste)
1 tsp dried Oregano (or to taste)
1/4 tsp dried Thyme (or to taste)
Dash of red pepper flakes
1 6.5 ounce can chopped clams (drained) (or ~6 ounces fresh clam meat)
2-3 sprigs fresh parsley, chopped (a couple tablespoons dried parsley flakes will do in a pinch)
Grated parmesan or romano cheese
Instructions
1. Cook pasta according to package directions until al dente. Drain.
2. Meanwhile, in a skillet, heat olive oil over medium-low heat. Add the chopped garlic and cook until soft, about 2 minutes. Add the asparagus and saute until tender - another couple minutes. (Don't let it cook too long here - it will continue to cook in the sauce.)
3. Add the tomatoes, basil, oregano, thyme and red pepper flakes. Increase heat slightly and bring to a simmer.
4. Stir in the clams and cook for just 2 minutes (any longer and the clams will get tough and chewy. Bad!)
5. Remove the pan from the heat and stir in the chopped parsley.
6. Divide the pasta among four plates and top with sauce. Garnish with small amoung of parmesan or romano cheese.
Serve with a salad and a yummy, crusty bread.
Now, a couple notes:
1) The petite-cut diced tomatoes are, as far as I'm concerned, essential for this recipe to work. I've tried it with the larger-cut tomatoes (both the kind with Italian seasonings and without) and the sauce just ends up too runny. If your sauce is too runny, drain the tomatoes some more next time. :)
2) As noted above this sauce, unfortunately, does not freeze well. It ends up watery and flavorless. It does, however, do pretty well in the fridge. I typically store the left-over sauce in a container and once I've made some fresh pasta I toss it all together in a pan over low heat to warm it all up.
Nutrition info, per serving:
1 serving = ~1/2 cup sauce, 2 ounces cooked pasta, 1 ounce asparagus, 1/2 ounce cheese
Calories 396, Total Fat 6g, Saturated Fat 3g, Cholesterol 56mg, Sodium 1774mg, Total Carbohydrate 55g, Dietary Fiber 3g, Sugars 1g, Protein 29g
Comments
Awesome, will have to try that when I get back from my mini holiday in Germany :) Have a great weekend, xx
Posted by: Ra | May 4, 2007 04:06 AM