I really enjoyed this recipe, but I did make some changes to it, so I couldn't give it 5 stars. I used whole wheat pasta, I added garlic to the butter/oil mixture to give it more flavor, and I added some crushed red pepper at the end to add flavor as well. Other than that, I made as written. This is a simple dish, but it was very tasty. I would definitely make it again.
Spring Linguine with Basil
More From Cooking Light
- 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
- 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
- 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. 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. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.
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