Spring Linguine with Basil

Photo: Randy Mayor; Styling: Cindy Barr

Ring in the spring season with this easy and delicious pasta entrée. Fresh green peas and basil add fantastic flavor to fresh linguine.

Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 12g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.2g
  • Carbohydrate: 41.4g
  • Fiber: 4.5g
  • Cholesterol: 63mg
  • Iron: 2.9mg
  • Sodium: 467mg
  • Calcium: 135mg

Ingredients

  • 9 ounces uncooked fresh linguine
  • 1 cup shelled fresh green peas
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
  • 2 ounces shaved fresh Parmigiano-Reggiano cheese

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
  2. 2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.
  3. 3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.
  4.  
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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