Makes 6 Servings
1/4 cup Butter Buds Mix, liquefied
1 pound fresh asparagus, trimmed and cut into 1-inch lengths
3/4 pound fettuccine (or your favorite pasta)
1/8 teaspoon ground black pepper
1/2 teaspoon Sweet ‘N Low
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.
Total Fat: 8.2g
Total Carbohydrates: 54.4g
Dietary Fiber: 5.9g