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Pasta primavera is said to have been invented in America at New Yorks famed Le Cirque restaurant. Maybe, but combining spring vegetables with pasta is common in Italy.
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
- Cholesterol Content 0 mg
- 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