Velvety Asparagus Pasta
Ingredients Needed
-
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
-
2 tablespoons butter
-
1 clove garlic, minced
-
1 pint light cream
-
1 pound linguine pasta
-
1 lemon, juiced
Instructions
-
Bring a medium-sized pot of water to a boil. Cook asparagus until it’s bright green and slightly tender, about 3 to 4 minutes; drain.
-
In a large pan, melt butter over medium heat. Add asparagus and garlic and sauté for 3 to 4 minutes. Stir in cream and let it simmer for 10 minutes.
-
While the asparagus is cooking, bring a large pot of water to a boil. Cook linguine until al dente, about 8 to 10 minutes; drain and transfer to a serving dish.
-
Stir in the lemon juice to the asparagus mixture and pour it over the hot pasta.
Nutritional Information (per serving)
| 247 | Calories |
| 5g | Fat |
| 44g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 247 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 12% |
| Cholesterol 10mg | 3% |
| Sodium 31mg | 1% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 4g | 15% |
| Total Sugars 1g | |
| Protein 8g | 17% |
| Vitamin C 15mg | 16% |
| Calcium 35mg | 3% |
| Iron 3mg | 14% |
| Potassium 185mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5