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
Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.
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.
Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minute. Add butter; stir till melted.
Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.