Linguine Primavera

Name: Linguine Primavera
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tablespoons extra virgin olive oil; ½ yellow onion, thinly sliced 2 cloves garlic, thinly sliced; ½ pound cremini mushrooms, sliced (about 2 cups); ½ teaspoon crushed red pepper; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3½ cups vegetable broth; 1 bunch asparagus, tough ends trimmed, cut into 1-inch pieces; 8 ounces linguine, broken in half; 1 cup frozen peas; ½ cup chopped scallions, white and light green parts only; ½ cup half-and-half or heavy cream; ½ cup grated Parmesan cheese, plus more for serving

4 steps

THIS RECIPE IS JUST PLAIN COOL. WE TAKE dried pasta and cook it in a big pot in the oven with lots of vegetables and a bit of stock, and instead of getting all fussy and clumped, as dried pasta sometimes likes to do, it pulls itself together and self-sauces! A splash of half-and-half (or cream at the end of cooking puts the whole thing over the top. The resulting dish is tender, creamy, and bursting with fresh vegetable flavor. It's a one-pan pasta treat!

Updated at: Sun, 14 Jan 2024 12:47:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories434 kcal (22%)

Total Fat15 g (21%)

Carbs57.3 g (22%)

Sugars8.4 g (9%)

Protein18 g (36%)

Sodium1487.8 mg (74%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra virgin olive oil

0.5yellow onion

thinly sliced

2 clovesgarlic

thinly sliced

0.5 poundcremini mushrooms

sliced

½ teaspooncrushed red pepper

1 teaspoonkosher salt

½ teaspoonground black pepper

3 ½ cupsvegetable broth

1 bunchasparagus

tough ends trimmed, cut into 1-inch pieces

8 ounceslinguine

broken in half

1 cupfrozen peas

½ cupscallions

chopped, white and light green parts only

½ cuphalf-and-half

or heavy cream

½ cupgrated parmesan cheese

plus more for serving

Instructions

Step 1

1 Preheat the oven to 425°F, with a rack in the center position.

Step 2

2 Heat the olive oil in a medium (5- to 6-quart) Dutch oven over medium-high heat. When the oil is shim-mering, add the onion, garlic, and mushrooms and sauté until softened and beginning to brown, about 10 minutes. Stir in the crushed red pepper, salt, and black pepper.

Step 3

3 Add the broth, asparagus, and linguine and bring to a boil. Immediately cover the pot and transfer it to the oven. Bake until just cooked through, about 20 minutes.

Step 4

4 Stir in the peas, scallions, half-and-half, and Parmesan and serve the pasta hot, with extra Parmesan cheese for serving.