Asparagus with Linguine and Tiny Tomatoes
- Number of Servings: 6
Ingredients
6 ounces dry linguine2 Tablespoons extra-virgin olive oil3 cups chopped asparagus (1")2 cups grape tomatoes4 garlic cloves, minced1 cup vegetable or chicken broth2 ounces Parmigiano-Reggiano cheese, chopped
Cook linguine according to package directions; drain. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir asparagus 2 minutes or until bright green and slightly crisp-tender. Remove asparagus.Add tomatoes to skillet; cook 3 minutes or until skins begin to blister. Reduce heat to low. Add garlic, cook 15 seconds. (Remove from heat if necessary to avoid browning.) Add broth; increase heat to medium-high. Bring to boil; boil 1-2 minutes or until reduced slightly (bottom of skillet will start to show when stirring). Add asparagus, linguine and cheese; toss to blend and slightly melt cheese.
Serving Size: Makes 6 (1 cup) Servings
Serving Size: Makes 6 (1 cup) Servings
Nutritional Info Amount Per Serving
- Calories: 221.8
- Total Fat: 8.0 g
- Cholesterol: 8.3 mg
- Sodium: 218.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.5 g
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