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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 KitchenNote:
- The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.
Nutrition Facts
(Linguini with Fresh Veggies)
- Servings Per Recipe 4,
- cal. (kcal) 280,
- Fat, total (g) 9,
- chol. (mg) 19,
- sat. fat (g) 2,
- carb. (g) 41,
- fiber (g) 2,
- pro. (g) 9,
- vit. A (RE) 124,
- vit. C (mg) 31,
- sodium (mg) 185,
- iron (mg) 2,
- Vegetables () 2,
- Starch () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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