Week of 4/8/02

---

Bow-Tie Primavera
A lighter version, loaded with flavor!

Coarse salt
1 lb. dried bow-tie pasta (farfalle)
4-6 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
1 cup (4-5 oz.) frozen baby green peas
10 oz. spinach, stemmed and washed
2 cloves garlic, minced
2 Tbls. olive oil
1 can (14 1/2 oz.) diced tomatoes, with their liquid
1/4 cup heavy cream
1/2 cup freshly grated Parmesan (about 1 1/2 oz.); more for serving
1/2 tsp. dried red chile flakes
Freshly ground black pepper

While preparing the ingredients, bring 4 qts. of water to a boil over high heat in a large pot; add 2 tablespoons of salt and the pasta to the boiling water. Cook the pasta, stirring frequently, until it starts to soften, about 7 minutes and then add the asparagus.

When the pasta and asparagus are tender, add the peas and spinach. Stir and simmer until the spinach is wilted, about 30 seconds. Reserve 1/2 cup of the pasta water and then drain the pasta and vegetables.

Meanwhile, heat the garlic and oil in a 10-inch skillet over medium heat until the garlic starts to sizzle. Add the tomatoes; cook until thick enough to coat the pasta, 4-5 minutes. Add the cream; continue cooking until the sauce is once again thick enough to coat the pasta, 2-3 minutes.

After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmesan, and chile flakes; toss to coat. Taste and adjust the seasonings. Serve, passing the additional cheese separately. Serves 4-6.

---

Simple Strawberry Mousse
This decadent tasting dessert weighs in at only 102 calories and less than 5 grams of fat per 6 oz. serving.

2 cups quartered strawberries
3 Tbls. sugar
1/2 cup low-fat sour cream
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Combine the strawberries and sugar in a blender and process until smooth. Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm. Makes 6 (6 oz.) servings.

---

Herbed Cheese Scrambled Eggs on Asparagus
This delightful dish is perfect for brunch or supper.

1 lb. slender asparagus spears, trimmed
1/2 cup creamy garlic and herb cheese (such as Boursin)
1 Tbls. minced fresh basil
10 large eggs
2 1/2 Tbls. butter

Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 Tbls. butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minutes. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.

Meanwhile, add 1 Tbls. butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve. Makes 4 servings.