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Linguini Spring Vegetables

 

20

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 pound pasta, linguine
1 tablespoon salt
10 each mushrooms
sliced
8 each asparagus
blanched
*
4 each baby artichokes
sliced
*
1 each sweet red bell peppers
sliced
6 each onions
sliced
4 ounces sundried tomatoes
24 each fava beans
blanched
*
½ cup olive oil, extra-virgin
2 tablespoons vegetable oil
4 ounces Parmesan cheese

Directions

Bring 4 quarts of water to a boil with oil and salt.

Prepare all vegetables.

Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes.

Blanch each for 2 minutes and refresh in an ice bath reserve.

Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus ¼ inch thick.

Chop garlic fine and grate cheese.

Next heat a large sauté pan with 2 tablespoons vegetable oil over medium flame.

Add the garlic, onions, peppers and mushrooms, cook 2 to 3 min. until they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often.

Season with salt and pepper, add herb purée and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss.

Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley.

Place all in a blender and pulse until herbs are smooth.

Reserve in air tight container all ready to use.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 86641% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 2071mg 86%
Total Carbohydrate 36g 36%
Dietary Fiber 8g 33%
Sugars g
Protein 48g
Vitamin A 21% Vitamin C 89%
Calcium 21% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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