SKINNY ASPARAGUS LINGUINE

Skinny Asparagus Linguine image

220 fewer calories • 68% less sodium than the original recipe. No fresh asparagus on hand? You can still enjoy this delicious recipe. Microwave frozen Asparagus Cuts while the pasta cooks then toss all of the ingredients together.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

1 pound fresh asparagus spears
8 ounces dried multigrain linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 package (8 oz) fresh button mushrooms, halved
1/4 cup dry white wine
1/4 teaspoon salt
2 tablespoons butter
1/4 cup shredded fresh basil
1/4 teaspoon crushed red pepper

Steps:

Snap off and discard woody bases from fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and black pepper; cook and stir for 30 seconds.
Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 15 mg, Fat 2, Fiber 7 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g