Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.
*Make this dish Core friendly by using whole wheat linguine or spaghetti...use ff chicken broth in place of wine, use Promise Buttery Spread for the margarine and omit or count the points for the Parmesan. (Personally, I'd count the points!
INGREDIENTS
* 6 ounces uncooked linguine * 1 small onion, chopped * 2 garlic cloves, minced * 1 tablespoon olive or canola oil * 2 teaspoons butter or stick margarine * 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces * 2 tablespoons white wine or chicken broth * 2 tablespoons grated parmesan cheese * 1 tablespoon lemon juice * 1/4 teaspoon salt * 1/8 teaspoon pepper
SERVINGS 4 CATEGORY Lower Fat METHOD Other stovetop PREP 10 min. COOK 15 min. TOTAL 25 min.
DIRECTIONS
Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 245 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
