Linguini with Fresh Veggies


"Fat...or almost fat-free pasta and veggies.Light and delightful. And you don't have to worry about blowing your New Years resolutions with this one."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.
  2. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.
  3. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.
  4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.
  5. Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective s
  6. the butter.


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