Recipes

Pasta con Asparagi
(Serves 4)

Maria D'Orazio brought her culinary genius and Italy's warmest smile to Toronto. In this dish, she combines two favorites. We have lightened the recipe by sautéing with water or vegetable stock instead of oil.

1 to 2 tablespoons water or vegetable stock
1 medium onion, chopped
1 28-ounce can tomatoes, chopped
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon ground sage
8 ounces spaghetti

Heat water or vegetable stock in a large, non-stick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.

Cook pasta according to package directions, omitting any fat or salt. Drain pasta and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.

Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop of the ends.

Recipe from Solo Maria, Toronto, Canada, printed in The Best in the World, edited by Neal Barnard, M.D.

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