Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 376.7
- Total Fat: 16.9 g
- Cholesterol: 53.3 mg
- Sodium: 149.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 3.7 g
- Protein: 11.8 g
View full nutritional breakdown of Linguine with Spring Vegetables calories by ingredient
Linguine with Spring Vegetables
Submitted by: DANA_LUNumber of Servings: 8
Ingredients
-
12 ounces linguine
1 pound asparagus, tough ends snapped and cut into 1-inch
lengths
1 zucchini , halved lengthwise and thinly sliced
1 cup sugar snap peas, stem ends trimmed and halved
1/2 cup heavy cream
1 tablespoon butter, cut into pieces
coarse salt and freshly ground pepper, to taste
2 tablespoons fresh thyme
1/4 cup Parmesan cheese
Directions
[1] In a large pot of boiling salted water, cook pasta 4 minutes
short of al dente; add asparagus, zucchini, and snap peas. Cook
until vegetables are crisp-tender, about 3 minutes. Reserve 1/2
cup pasta water; drain pasta mixture, and set aside.
[2] In the same pot, bring cream and butter to a simmer. Toss in
pasta mixture and enough pasta water to create a thin sauce (it
will thicken as it stands). Season with salt and pepper, and top
with thyme and Parmesan.
Note: Add a dash of crushed red pepper flakes, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user DANA_LU.
short of al dente; add asparagus, zucchini, and snap peas. Cook
until vegetables are crisp-tender, about 3 minutes. Reserve 1/2
cup pasta water; drain pasta mixture, and set aside.
[2] In the same pot, bring cream and butter to a simmer. Toss in
pasta mixture and enough pasta water to create a thin sauce (it
will thicken as it stands). Season with salt and pepper, and top
with thyme and Parmesan.
Note: Add a dash of crushed red pepper flakes, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user DANA_LU.
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