Pasta with Asparagus and Tomato Sauce

300 Cal

Nutritional Facts

Serving Size: 1 Cup

Servings per Recipe: 6

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	300 Cal	Calories from Fat	3 g
Total Fat	3 g	Saturated Fat	-
Cholesterol	2 mg	Sodium	-
Total Carbs	57 g	Dietary Fiber	-
Sugars	-	Protein	12 g

1/4 cup Butter Buds Mix, liquefied, 1 pound fresh asparagus, trimmed and cut into 1-inch lengths, 3/4 pound fettucine, 1/8 teaspoon ground black pepper, 1/2 teaspoon Sweet ‘N Low zero calorie sweetener, 1/2 teaspoon Nu-Salt salt substitute, 1/4 cup water, 1/4 cup no-salt-added tomato paste, 1/4 cup red wine, 1 can (28 ounces) Italian peeled tomatoes, packed without salt, 1/4 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 cup finely chopped Italian parsley, 1 large clove garlic, minced, 1 large onion, finely chopped, 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.