| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
- 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
- 1 cup sliced button mushrooms (4 ounces)
- 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
- 1 cup low-sodium chicken stock
- 1/2 cup 1 percent milk
- 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
- 3/4 pound whole-wheat linguine
- 1/2 cup (1 1/2 ounces) grated Parmesan
- 2 tablespoons chopped parsley leaves
- 1/4 cup shredded basil leaves
Instructions
- Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
- Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
Nutrition Facts
| Calories | 480 |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 10 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 10 grams |
| Protein | 22 grams |
| Calories | 480 |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 10 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 10 grams |
| Protein | 22 grams |
Reviews
This was tasty~ my husband really enjoyed it for a little healthier pasta dish, will make again. Only 2 changes I made was that I added extra veggies and roasted them~ made the sauce while they were roasting (I did use a pat of butter, melted it, whisked in 2 tablespoons of Wondra flour, then added the milk and chicken stock and simmered to thicken) ~ then threw everything together. Forgiving recipe that is easy to tweak.
I am confused how this recipe is in the vegetarian recommendations with chicken stock. It looks great though, and I will try it with vegetable stock. And add some extra spice based upon bland comments below.
We love this but the sauce never gets thick.
Unfortunately, this was very bland for us. Kind of tasted like cardboard. It was definitely healthy, though.
Delicious!!
Loved this recipe. I also added shrimp and some chopped spinach or kale and whatever veggies I have on hand. I also substituted Protein+ Farfalle for more protein and less carbs!
Delicious vegetarian option
goof recipe
We have made this a few times very forgiving recope can alternate the veggies 🙂 we like it best with added chicken or sausages for a perfect- easy one dish meal
really good and easy to make!