Linguine With Spring Vegetables
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon unsalted butter
- 2tablespoons olive oil
- 2cloves garlic, minced
- 2shallots, sliced
- ½pound asparagus stalks, peeled, cut into ½-inch pieces and blanched
- ½pound baby carrots, cut into ½-inch pieces and steamed until just tender
- ½pound broccoli, cut into ½-inch pieces and blanched
- 1cup peas
- 1cup creme fraiche
- 1pound fresh linguine
- 1cup basil leaves, snipped
- Coarse salt and freshly ground pepper to taste
- Freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
628 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 20 grams protein; 987 milligrams sodium
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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- 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.
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