Pasta and vegetables make a light classic.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diaonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until vegetables are crisp-tender. Remove from heat; set aside.
Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove heat; drain.
Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 239 | ||
Calories from Fat: 69 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 271.1mg | 9 % | |
Potassium 457.7mg | 12 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 27.6g | ||
Protein 12.1g | 17 % | |
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: 239
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