Linguini with Fresh Veggies
Asparagus and tomatoes are cooked with white wine, then tossed with the pasta and basil for this vegetarian main dish.
Ingredients
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16 thin stalks fresh asparagus
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1 tablespoon olive oil
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4 cloves garlic, thinly sliced or minced
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6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
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1/4 cup dry white wine
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1/4 teaspoon salt
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1 tablespoon butter*
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1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
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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.
5.
Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.
Nutrition information
Calories 280, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 19 mg, Sodium 185 mg, Carbohydrate 41 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 12%, Vitamin C 52%, Calcium 0%, Iron 11%. Exchanges: Vegetable 1.5, Starch 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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