1/2 pound elbow macaroni, cooked and drained 5 garlic cloves, minced 1/4 cup freshly grated Parmesan cheese SOY cheese 1 teaspoon dried red pepper flakes 2 to 3 dashes hot pepper sauce adjust to your heat tolerance/tummy tolerance 1/4 cup olive oil I would reduce to about a tablespoon and use broth instead 1 tablespoon margarine 1 pound fresh asparagus, cut into 1-inch pieces Salt to taste 1/4 teaspoon black pepper
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and margerine for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
This would probably be a better recipe for those who are stable, or very close to being stable as it is a little higher in fat and IF.