Linguini with Fresh Veggies (Green Recipe)

Linguini with Fresh Veggies (Green Recipe)

(Makes 4 servings)


16 thin stalks fresh asparagus

1 tablespoon olive oil

4 cloves garlic, thinly sliced or minced

6 medium plum (Roma) tomatoes, seeded and chopped (2 1/4 cups)

¼ cup dry white wine

¼ teaspoon salt

1 tablespoon butter*

19 ounce whole wheat linguini pasta, or substitute multigrain angel hair pasta

¼ cup shredded fresh basil


  1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

  2. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

  3. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minute. Add butter; stir till melted.

  4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.