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Suggest a better descriptionSource: From SOGO Cooking Class
1. Bring a large pot of salted water to boil for pasta. In a large skillet over medium-high heat, add 1/4 cup of the oil and the garlic cloves. Once the garlic begins to sizzle, add the green beans, asparagus and salt. Add 1/2 cup pasta water, cover and let steam until crisp-tender, about 4 minutes.
2. Once the asparagus and green beans are crisp tender, add the cherry tomatoes and cook until they begin to wrinkle, about 2 to 3 minutes. Meanwhile, add the pasta to the boiling water. Add the scallions and peas. Drizzle with 2 tablespoons olive oil and ladle in about 2 cups pasta water. Bring to a rapid boil and cook until reduced by about half.
3. When the pasta is al dente, transfer with tongs to the sauce. Add the cream, remaining 2 tablespoons oil and up to 1/2 cup more pasta water, if necessary. Bring to a boil and cook until sauce coats the pasta; toss with the shredded basil. Off heat, toss with the grated cheese.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 137 | ||
Calories from Fat: 112 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 8.6mg | 0 % | |
Potassium 195.2mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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