• 4servings

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Nutrition Info . . .

VitaminsB3, E

Ingredients Jump to Instructions ↓

  1. 16 thinstalks fresh asparagus

  2. 1 tablespoonolive oil

  3. 4 clovesgarlic, thinly sliced or minced

  4. 6 mediumplum (Roma) tomatoes, seeded and chopped (21/4 cups)

  5. 1/4 cupdry white wine

  6. 1/4 teaspoonsalt

  7. 1 tablespoonbutter*

  8. 1 9-ounce packagerefrigerated linguini pasta, or substitute angel hair pasta

  9. 1/4 cupshredded fresh basil

Instructions Jump to Ingredients ↑

  1. Directions Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

  2. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

  3. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.

  4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

  5. Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.


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