1/2 lb fresh asparagus
1/2 cup canned no-salt-added chicken
1 broth, -- undiluted
1/4 can chablis or other dry white
1 wine
1/4 cup shallots -- chopped
1/4 tsp pepper
4 oz neufchatel cheese, softened
1 (1/2 8-oz pkg)
2 oz goat cheese -- crumbled
2 tbsp fresh lemon juice
1/2 cup thinly sliced sweet red
1 pepper -- (~1/2 small)
Directions
[Put water for linguine or spaghetti on to boil.]
Snap off tough ends of asparagus. Remove scales from stalks with a
knife or vegtable peeler, if desired. Cut asparagus into 1-inch
pieces. Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a
saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5
minutes. Add cheese and lemon juice; cook over low heat, stirring
constantly, until cheeses melt. Set aside; keep warm.
Cook pasta according to package directions, omitting salt and far;
drain. Place pasta in a serving bowl. Add asparagus mixture and sweet
red pepper; toss gently. Serve immediately. Yield: 5 servings (284
cal per 1-cup serving) [2 servings; 3 with salad]
Recipe By : Cooking Light Cookbook 1994
Servings: 2 servings
Linguine With Asparagus & Goat Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Meat; Pasta; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into the distant past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to academics is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, we find a couple of interesting books which appeared in the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the time. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new foods and spices created a torrent in recipe publications, the majority of which are now in academic collections. For the centuries that followed, the powerful and rich houses competed with each other to offer the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the 20th century, cook books were in great demand, mostly as a result of more people being able to read, leisure time and being a little richer. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Linguine With Asparagus & Goat Cheese recipe.
