Pasta con Asparagi

1 to 2 tablespoons water or vegetable stock
1 medium onion, chopped
1 28-ounce can tomatoes, chopped
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon ground sage
8 ounces spaghetti

Heat water or vegetable stock in a large, non-stick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.

Cook pasta according to package directions, omitting any fat or salt. Drain pasta and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.

Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop off the ends.
Makes 4 servings

Nutritional information per serving: 213 calories, 11 g protein, 1.4 g fat, 8.4 g fiber, 0.98 g sodium, 0 mg cholesterol.

Recipe from Solo Maria, Toronto, Canada, printed in The Best in the World, edited by Neal Barnard, M.D.

The Cancer Project News, Spring 2006

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