Saturday, May 9, 2009

Linguine with Spring Vegetables

This is a very quick and easy one-pot dish. It is adapted from, where I have a one-year subscription.

Linguine with Spring Vegetables
Serves 2

6 oz linguine
1/2 lb asparagus, tough ends snapped and cut into 1-inch lengths
1/2 zucchini, halved lengthwise and thinly sliced
1/2 cup sugar snap peas, stem ends trimmed and halved
1/4 cup heavy cream
1/2 tbs butter, cut into pieces
Coarse salt and freshly ground pepper, to taste
1 tbs fresh thyme
1/8 cup Parmesan cheese
  • 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.
  • In the same pot, bring cream and butter to 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.

(Per serving: 484 calories, 16g protein, 16g fat, 9g saturated fat, 6g fiber, 72g carbs, 49 mgs cholesterol, 24 mgs sodium)

Woodrow thought this was very good. I served it with Parmesan Pita Crisps.

Parmesan Pita Crisps
Serves 2

1 6-inch pita pocket
1/2 tbs butter, softened
1/2 tbs Italian parsley, chopped
1/4 tsp garlic salt
1/8 cup Parmesan cheese, grated

  • Preheat oven to 350 degrees.
  • In a small bowl, mix the butter with the parsley and garlic salt.

    Spread mixture across the rough side of each pita round. Sprinkle evenly with cheese.
  • Place rounds on a cutting board, cut each into 5 strips. Transfer to a large baking sheet and bake until golden brown, 6-10 minutes.

Mmmm. These are so good and so easy to make.

Now that's a nice and easy meal!


Kathy said...

You know, I've had zucchini, snap peas, and asparagus as individual side dishes for the past few weeks... never thought to combine them!
Your linguini looks absolutely delish!