Linguine With Spring Vegetables
Published April 24, 1993
- Total Time
- 30 minutes
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Ingredients
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, sliced
½ pound asparagus stalks, peeled, cut into ½-inch pieces and blanched
½ pound baby carrots, cut into ½-inch pieces and steamed until just tender
½ pound broccoli, cut into ½-inch pieces and blanched
1 cup peas
1 cup creme fraiche
1 pound fresh linguine
1 cup basil leaves, snipped
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
86 grams carbs; 120 milligrams cholesterol; 628 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 24 grams fat; 8 grams fiber; 987 milligrams sodium; 20 grams protein; 11 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.
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Preparation
- Step 1
Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
- Step 2
Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.
Private Notes