Noodles and Company Asparagus and Lemon Linguini with Pesto and Tofu
- Number of Servings: 6
Ingredients
1 lb linguine (can substitute whole wheat) 2 cloves of garlic, chopped1/4 C pesto1/4 C vegetable stock1 T extra virgin olive oil1 bunch fresh asparagus, blanched1/2 red onion sliced1 C snap peas1 C button mushrooms, sliced1-2 T olive oil1T fresh basil, chopped4T feta cheese, crumbled1/2 lemon, juicedcrushed red chili to taste
cook the linguine to al dente.
break the bottoms off the asparagus and blanch 1 minute, immediately transfer to cold water to stop the cooking.
on a 14" saute pan over medium heat add olive oil, garlic, mushrooms, and onion until caramelized. add the crushed red chilies and noodles, stirring to combine the ingredients. add the stock to deglaze. when the noodles begin to sizzle add the pesto, peas, asparagus, and basil. toss and stir. remove from heat and quickly add the lemon juice and top with feta cheese.
makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SBK135.
break the bottoms off the asparagus and blanch 1 minute, immediately transfer to cold water to stop the cooking.
on a 14" saute pan over medium heat add olive oil, garlic, mushrooms, and onion until caramelized. add the crushed red chilies and noodles, stirring to combine the ingredients. add the stock to deglaze. when the noodles begin to sizzle add the pesto, peas, asparagus, and basil. toss and stir. remove from heat and quickly add the lemon juice and top with feta cheese.
makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SBK135.
Nutritional Info Amount Per Serving
- Calories: 431.1
- Total Fat: 14.2 g
- Cholesterol: 8.3 mg
- Sodium: 229.9 mg
- Total Carbs: 65.3 g
- Dietary Fiber: 5.0 g
- Protein: 14.1 g
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