Recipes

SPAGHETTI WITH ASPARAGUS AND PECANS
  • Ingredients
  • 1 full load of pasta dough made into spaghetti
  • 3 tablespoons chopped pecans
  • 1 pound asparagus, tough stems removed, cut into 1-1/2-inch lengths
  • 2 cloves garlic, crushed
  • 2 tablespoons unsalted margarine
  • 1/2 pound mushrooms, sliced thin
  • 2 tablespoons minced fresh or freeze-dried chives
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain low-fat yogurt
Directions
  1. Make spaghetti and set aside
  2. Preheat the oven to 350?F
  3. Place the pecans on a baking sheet and toast until crisp and somewhat darker, about 7 minutes
  4. Set aside
  5. Meanwhile, cook the spaghetti al dente
  6. Drain, reserving 1/4 cup of the cooking water
  7. Rinse and set aside
  8. At the same time, add the asparagus to a large saucepan of boiling unsalted water and cook until tender but still crisp- about 2 minutes
  9. Set aside
  10. Rub a heavy 12-inch skillet with the garlic, then melt the margarine in the skillet over moderately high heat
  11. Add the mushrooms and cook, stirring frequently, for 5 minutes
  12. Add the cooked spaghetti, asparagus, and reserved cooking water, along with the chives, lemon juice, salt, and pepper
  13. Toss well with two serving forks
  14. Add the yogurt and pecans and cook, tossing, until heated through, about 2 to 3 minutes longer
  15. Serve immediately.


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