Linguini with Fresh Veggies

Asparagus and tomatoes are cooked with white wine, then tossed with the pasta and basil for this vegetarian main dish.

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Makes:
4 servings
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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

  1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.
  2. 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.
  3. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.
  4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

From the Test Kitchen

Note:

The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

Nutrition Facts

(Linguini with Fresh Veggies)
    Per serving:
  • 280 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 19 mg chol.,
  • 185 mg sodium,
  • 41 g carb.,
  • 2 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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