SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skillet Bucatini with Spring Vegetables

Makes: 4 servings
Serving size: 1 1/2cups Yield: 5 cups
Start to Finish 35 mins
Skillet Bucatini with Spring Vegetables
Ingredients
  • 4  ounces  dried bucatini pasta, thick spaghetti or spaghetti
  • 2  tablespoons  peanut or vegetable oil
  • 12  ounces  asparagus, ends trimmed and cut into 2-inch pieces (2 1/2 cups)
  • 6  cloves garlic, sliced
  • 3  cups  red and yellow cherry tomatoes, halved (10 ounces)
  • 3/4  teaspoon  salt
  • 3/4  cup  chopped fresh basil
  • 1/2  cup  chopped pitted kalamata olives
  • 1/4  teaspoon   freshly ground black pepper
  • 1/2  cup  grated Parmesan cheese
  •  Lemon wedges (optional)
Directions

1. In a large pot cook pasta according to package directions. Drain; reserve 1/2 cup pasta water. Return pasta to pot. Add 1 Tbsp. of the peanut oil. Toss until well combined; set aside.

2. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in remaining 1 Tbsp. peanut oil.

3. Add asparagus; stir-fry 2 minutes or until bright green. Add garlic; stir-fry 10 seconds or until fragrant. Add cherry tomatoes and 1/2 tsp. of the salt; stir-fry 30 seconds. Add basil and olives; stir-fry 30 seconds. Remove pan from heat. Add pepper, remaining 1/4 tsp. salt, and pasta; toss to combine. Add enough reserved pasta water to create desired consistency. To serve, sprinkle with Parmesan cheese. Pass with lemon wedges, if desired.

Nutrition Facts (Skillet Bucatini with Spring Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 278,
  • Fat, total (g) 13,
  • chol. (mg) 9,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 11,
  • vit. A (IU) 1749,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 130,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 785,
  • Potassium (mg) 476,
  • calcium (mg) 173,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe