Linguine with Spring Vegetables
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
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!