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Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 245 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
Originally published as Asparagus Linguine in Light & Tasty August/September 2003, p45
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Reviewed on Oct. 15, 2011 by zachsmama03
This was good. I added chicken to add protein to the meal.
Reviewed on May. 16, 2011 by mmorales03
Neither my husband or I are a lover of asparagus, but it's one of the few veggies my almost 2 year old will eat. So, I gave this recipe a try and we all LOVED it!!! I've made it 3 times already since trying it, and I'm making it again for dinner tonight. I didn't have linguine the first time I made it so I used shell pasta instead. Awesome! It was like the shells scooped up the flavor and it was fabulous. I've used other pastas since, but we still prefer shell pasta the most!
Reviewed on Mar. 11, 2008 by holmanhouse1
This was Sooooo GOOD!! It is definitely a keeper. I didn't have linguini so I used rotinit (spinach, carrot & wheat). It looked so nice w/all the colors!!Yummmm!!!
This was Sooooo GOOD!! It is definitely a keeper. I didn't have linguini so I used rotinit (spinach, carrot & wheat). It looked so nice w/all the colors!!
Yummmm!!!
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