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- 1 pound fresh asparagus spears
- 8 ounces dried multigrain linguini
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1 8 ounce package fresh button mushrooms, halved
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/4 cup shredded fresh basil
- 1/4 teaspoon crushed red pepper
1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.
3. Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.
- Make all of the pasta according to packaged directions. Toss any leftover pasta with light Italian salad dressing, cooked chicken breast, fresh vegetables, and fresh basil for a spring pasta salad.
- Cost-Saving Tip: If you are not a wine-drinker it would be silly to by a bottle of wine, only to use 1/4 cup. Use reduced-sodium chicken broth for the liquid instead of wine.
- Convenience Tip: Rather than pealing and mincing the garlic cloves yourself, you can use 2 teaspoons of bottled minced garlic- a small jar found in the produce section.
- Substitution Tip: Take this dish from weekday to holiday by using exotic mushrooms, such as shiitake, cremini, and/or oyster.
- Servings Per Recipe 4,
- cal. (kcal) 304,
- Fat, total (g) 8,
- chol. (mg) 8,
- sat. fat (g) 2,
- carb. (g) 43,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 3,
- pro. (g) 14,
- vit. A (IU) 340,
- vit. C (mg) 18,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 210,
- sodium (mg) 205,
- Potassium (mg) 340,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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