Low-Fat Linguine Vegetable Toss

  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4

Ingredients

  • 8 oz. uncooked linguine
  • 1 tablespoon olive oil
  • 3 large garlic cloves, minced
  • 2 cups fresh sugar snap peas
  • 1 1/2 cups cut (1-inch pieces) fresh asparagus spears
  • 4 Italian plum tomatoes, diced
  • 1/3 cup chopped fresh basil or 4 1/2 teaspoons dried basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper
  • 2 tablespoons finely shredded fresh Parmesan cheese

Steps

  • 1
    In Dutch oven or large saucepan, cook linguine to desired doneness as directed on package.
  • 2
    Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add garlic; cook about 30 seconds, stirring constantly. Reduce heat to medium; add sugar snap peas and asparagus. Cover; cook 3 minutes. (If vegetables begin to stick, add 1 to 2 tablespoons water to skillet.)
  • 3
    Add tomatoes; cook an additional 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in basil, salt and pepper.
  • 4
    Drain linguine; return to Dutch oven. Add vegetable mixture; toss to mix. Sprinkle with cheese.

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
310
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
2mg
1%
Sodium
200mg
8%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
20%
Sugars
7g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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