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Linguini with Fresh Veggies

Makes: 4 servings
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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