Recipe courtesy of Nancy Fuller
From:
Food Network Magazine
Linguine with Asparagus
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 419
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 105 mg
- Sodium
- 424 mg
"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 419
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 105 mg
- Sodium
- 424 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
