Garden Fresh Vegetable Linguini |
|
 |
Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 4 |
|
This is both healthy and delicious and best with fresh from the garden vegetables. Simply seasoned with salt, pepper, and lemon juice which I think enhances the natural flavors of the vegetables. Adapted from American Heart Association One-Dish Meals. 241 calories, 1.0 g fat, 0 mg cholesterol, 41 g carbohydrate per 1 1/2 cup serving. Ingredients:
8 cups water |
6 ounces linguine, broken into thirds |
4 ounces sugar snap peas, trimmed |
4 ounces asparagus spears, trimmed and broken into 2-inch pieces |
6 ounces grape tomatoes (or cherry tomatoes, halved) |
1/3 cup snipped fresh parsley |
1/4 cup chopped green onion (green and white parts) |
1/2 teaspoon salt (or to taste) |
6 ounces fat free feta cheese or 6 ounces reduced-fat feta cheese, drained and crumbled |
1 tablespoon fresh lemon juice |
1/4-1/2 teaspoon pepper (or to taste) |
Directions:
1. Bring the water to boiling in a large saucepan over high heat.
2. Add in the linguini, stir and return to a boil; boil for 6 minutes.
3. Add in the peas and asparagus; stir.
4. Cook for 3 minutes or until the peas are crisp-tender.
5. In a large bowl, mix together the tomatoes, parsley, green onion, and salt.
6. Drain thoroughly the pasta-vegetable mixture in a colander; transfer to tomato mixture and stir gently.
7. Gently stir in the feta, lemon juice, and pepper into the linguini-vegetable mixture.
|
|