Asparagus Pasta Primavera Recipe

4.5 1 4
Asparagus Pasta Primavera Recipe
Asparagus Pasta Primavera Recipe photo by Taste of Home
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Asparagus Pasta Primavera Recipe

Read Reviews
4.5 1 4
Publisher Photo
There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 tablespoons butter, cubed
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped fully cooked ham
  • 2 tablespoons each chopped fresh basil, oregano and rosemary
  • 4 large plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 1/2 cup shredded Parmesan cheese

Directions

In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese. Yield: 6-8 servings.
Originally published as Asparagus Pasta Primavera in Taste of Home April/May 2004, p27

Nutritional Facts

1 cup: 334 calories, 17g fat (7g saturated fat), 31mg cholesterol, 589mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 11g protein.

  • 6 tablespoons butter, cubed
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped fully cooked ham
  • 2 tablespoons each chopped fresh basil, oregano and rosemary
  • 4 large plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 1/2 cup shredded Parmesan cheese
  1. In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
  2. Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese. Yield: 6-8 servings.
Originally published as Asparagus Pasta Primavera in Taste of Home April/May 2004, p27

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shopperlaura User ID: 1839200 145715
Reviewed Apr. 18, 2008

"This recipe has way too much garlic. It overwelmed all the other flavors"

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