Linguine with Spring Vegetables

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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
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Number of Servings: 8


    12 ounces linguine
    1 pound asparagus, tough ends snapped and cut into 1-inch
    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


[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.

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