Lin­guine Pri­mav­era

This scrump­tious pasta dish in creamy Parme­san sauce cooks to­gether in one pot, so cleanup is a breeze!

Woman's World - - Made By You -

2 Tbs. ex­tra-vir­gin olive oil 1/2 yel­low onion, thinly sliced 2 cloves gar­lic, thinly sliced 1/2 lb. crem­ini mush­rooms, sliced (about 2 cups) 1/2 tsp. crushed red pep­per 1 tsp. kosher salt 1/2 tsp. ground black pep­per 3 1/2 cups veg­etable broth 1 bunch as­para­gus, tough ends trimmed, cut into 1" pieces 8 oz. lin­guine, bro­ken in half 1 cup frozen peas

1/2 cup chopped scal­lions, white and light green parts only 1/2 cup half-and-half or heavy cream 1/2 cup grated Parme­san cheese, plus more for serv­ing

Pre­heat oven to 425°F with rack in cen­ter po­si­tion. Heat olive oil in medium (5- to 6-qt.) Dutch oven over medium-high heat. When oil is shim­mer­ing, add onion, gar­lic and mush­rooms; sauté un­til be­gin­ning to brown, 10 min­utes. Stir in red pep­per, salt and pep­per.

Add broth, as­para­gus and lin­guine; bring to boil. Im­me­di­ately cover pot and trans­fer to oven. Bake un­til just cooked through, about 20 min­utes. Stir in peas, scal­lions, half-and­half and Parme­san and serve pasta hot with ex­tra Parme­san cheese. Serv­ings: 4. Cals.: 433; Protein: 14 g.; Fat: 15 g. (5 g. sat­u­rated); Chol.: 21 mg.; Carbs.: 60 g.; Sodium: 861 mg.; Fiber: 6 g.; Sugar: 9 g. Kitchen time: 30 min­utes. To­tal time: 50 min­utes.

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