Advertisement
Ingredients
1 large red bell pepper
1 large yellow bell pepper
¼ pound fresh snow peas
1 to 2 medium carrots (scant 1 cup)
1 pound fresh spinach linguine
4 tablespoons unsalted butter
8 sprigs flat-leaf parsley
Nutritional analysis per serving (8 servings)
47 grams carbs; 15 milligrams cholesterol; 284 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 14 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Clean the peppers; string the snow peas; peel and trim the carrots. Cut the vegetables into matchstick strips, ⅛ by ⅛ by 2 inches.
- Step 2
In a large pot of boiling water, cook the pasta.
- Step 3
Melt two tablespoons of butter in a large saute pan and saute the vegetables until al dente, timing the cooking of the vegetables so that they will be almost done when the pasta is cooked.
- Step 4
Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.
- Step 5
At the top of each dinner plate, place an eighth of the linguine and vegetable mixture. Center the tuna below that. Spoon an eighth of the chanterelles over and around the tuna. Garnish the plates with large sprigs of flat-leaf parsley.
Private Notes