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Nutrition Facts
Nutrition facts per serving:
- Calories 280
- Protein(gm)9
- Carbohydrate(gm)41
- Fat, total(gm)9
- Cholesterol(mg)19
- Saturated fat(gm)2
- Dietary Fiber, total(gm)2
- Vitamin A(RE)124
- Vitamin C(mg)31
- Sodium(mg)185
- Iron(DV %)2
- Vegetables()2
- Starch()2
- Fat()2
Linguini with Fresh Veggies
Ingredients
- 16 thin stalks fresh asparagus
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced or minced
- 6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1 tablespoon butter*
- 1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
- 1/4 cup shredded fresh basil
Directions
Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.
Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.
Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.
Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.
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Note:
Note:
The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.
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