Linguini with Garlic, Pepper, and Rhubarb

Linguini with Garlic, Pepper, and Rhubarb Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Serving Size:
1 cup
Yields:
6 cups
Start to Finish:
25 mins
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Linguini with Garlic, Pepper, and Rhubarb

Ingredients
12
ounces dried linguini
3
cups 1/4-inch thick slices fresh rhubarb
4
garlic cloves, thinly sliced
1/3
cup olive oil
6
ounces freshly grated Parmesan cheese (about 1 1/2 cups)
1
cup chopped fresh flat-leaf Italian parsley
1
teaspoon cracked black pepper
 
Freshly grated Parmesan cheese

Directions

  1. In a large pot, cook linguini according to package directions in salted water. Reserve 1 cup of pasta water before draining. Place rhubarb in colander. Drain pasta over rhubarb. Wipe pot dry.
  2. In the same pot, cook garlic in hot oil over medium heat for 30 seconds or until lightly golden. Add the pasta mixture. Remove from heat. Add the 6 ounces cheese and pasta water; toss to coat. Return to medium heat. Cook and stir until creamy, about 2 minutes. Add parsley and pepper; toss to combine. Sprinkle with additional Parmesan. Serve immediately.

Nutrition Facts

(Linguini with Garlic, Pepper, and Rhubarb)
    Per serving:
  • 466 kcal cal.,
  • 22 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 26 mg chol.,
  • 471 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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