Main Dishes

Pasta with Asparagus and Tomato Sauce

(six 1-cup servings)

¼ cup Butter Buds® Mix, liquefied
1 large onion, finely chopped
1 large clove garlic, minced
¼ cup finely chopped Italian parsley
1 teaspoon dried basil
¼ teaspoon dried oregano
1 can (28 ounces) Italian peeled tomatoes, packed without salt
¼ cup red wine
¼ cup no-salt-added tomato paste
½ cup water
½ teaspoon Nu-Salt® salt substitute
½ teaspoon Sweet 'N Low® granulated sugar substitute
1/8 teaspoon ground black pepper
¾ pound fettucine
1 pound fresh asparagus, trimmed and cut into 1-inch lengths
3 tablespoons grated Parmesan cheese

In large nonstick skillet over medium heat, heat Butter Buds. Add onion, garlic, parsley, basil and oregano; cook, stirring 2 to 3 minutes, or until onion is soft. Add tomatoes and their juice, wine, tomato paste, water, Nu-Salt, Sweet 'N Low, and pepper. Reduce heat to low; simmer, covered, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions but without salt.
Add asparagus to tomato sauce; continue simmering, covered, 10 to 15 minutes, or until asparagus is tender. In large bowl, combine tomato sauce and pasta. Garnish with cheese.

Nutrients per serving (1 crepe):

Calories 300, Carbohydrate 57 g, Protein 12 g, Fat 3 g, Sodium 350 mg, Cholesterol 2mg.