Pasta primavera is said to have been invented in America at New York’s famed Le Cirque restaurant. Maybe, but combining spring vegetables with pasta is common in Italy.
- 1 lb. whole wheat linguine
- 1 1/2 lb. asparagus spears, cut into 1-inch pieces
- 2 small zucchini, cut into half circles
- 1 cup raw cashews
- 1/2 tsp. onion powder
- 1/2 tsp. salt plus more to taste
- 2 cups soymilk or whole milk
- 3 cups grape tomatoes, halved lengthwise
- 6 scallions, finely minced
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh flat-leaf parsley
Cook linguine in large pot of lightly salted boiling water, stirring occasionally, according to package directions. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
Meanwhile, put cashews, onion powder and salt in blender, and pulverize. Add soymilk, and blend until smooth and creamy. Set aside.
Add cashew mixture, tomatoes, scallions, basil, parsley, salt and pepper to pasta mixture. Sprinkle with cheese, as desired. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.
- Calories: 710
- Carbohydrate Content: 109 g
- Fat Content: 19 g
- Fiber Content: 11 g
- Protein Content: 30 g
- Saturated Fat Content: 3 g
- Sodium Content: 340 mg
- Sugar Content: 13 g