Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
Source: EatingWell Magazine, March/April 2018
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 3/4 cups
Per Serving:
372 calories; protein 18.2g; carbohydrates 63.9g; dietary fiber 14.9g; sugars 7.4g; fat 7g; saturated fat 3g; cholesterol 13.9mg; vitamin a iu 5193IU; vitamin c 49.5mg; folate 273.2mcg; calcium 233.6mg; iron 4.5mg; magnesium 163mg; potassium 930.5mg; sodium 581.1mg.
Exchanges:
3 1/2 starch, 1 1/2 vegetable, 1/2 high-fat protein
