5 cl Garlic, minced
1 ts Dried red pepper flakes
2 ds To 3 dashes hot pepper sauce
1/4 c Olive oil
1 tb Butter or margaine
1 lb Fresh asparagus,
-cut to 1 1/2″ pieces -salt to taste 1/4 ts Pepper
1/4 c Shredded Parmesan cheese
1/2 lb Mostaccioli, cooked drained
-=OR=- 1/2 lb Elbow macaroni, cooked
– and drained In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. This would work for the diabetic as side dish. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around the fat, not the fat work around me). (The cheese is so close to know how to call it). Serves: 4-6 From: “Taste of Home” Magazine Posted by: Debbie Carlson