ASPARAGUS LINGUINE
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.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
LINGUINE WITH ASPARAGUS
"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.
Provided by Nancy Fuller
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
PENNE WITH ASPARAGUS AND WHITE BEANS
Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
- Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
- Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
WHITE BEAN AND ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
LINGUINE WITH ITALIAN TUNA AND WHITE BEANS
Provided by Georgia Downard
Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
CREAMY ASPARAGUS PASTA
A wonderfully satisfying meal that cooks in minutes. Delicious!
Provided by HEIDI S.
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
- In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
- Stir lemon juice into asparagus mixture; pour mixture over pasta.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g
ASPARAGUS AND WHITE BEANS WITH LINGUINI
Make and share this Asparagus and White Beans With Linguini recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute asparagus and garlic in oil in a large skillet until crisp-tender, about 3-4 minutes.
- Stir in remaining ingredients, except salt, pepper and cheese. Heat to boiling. Reduce heat and simmer until mixture has thickened, 3-5 minutes.
- Season to taste with salt and pepper.
- Serve over linguini, topped with cheese.
Nutrition Facts : Calories 426.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 124.5, Carbohydrate 75, Fiber 10.4, Sugar 4.9, Protein 21.2
SPAGHETTI, ROASTED ASPARAGUS, BEANS WITH LEMON AND WALNUTS
Now, I know I have another lemon pasta dish with asparagus ... This isn't the same. Even though It is close, I consider this more a main dish where the other to me is more of a side dish with the mayonnaise and cheddar cheese as a dressing. This is a quick dinner with tons of flavor. No onions and sauce is creamy but still light with the lemon flavor. The roasted vegetables and baby arugula just make all the difference. I copied this from a restaurant I ate in Northern FL a few years ago and it was so good. Note: if you want you can down on the cream a little and add some of the pasta water to thin out the sauce. You could also use a lighter cream if you want. I usually start out with 1/2 cup, and then add a little more. But 1 cup is really which I think works best. This is a great light vegetarian dinner, but you could always top with some sliced chicken or serve it on the side.
Provided by SarasotaCook
Categories Spaghetti
Time 50m
Yield 4 Main dinner servings, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side. Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes. Remove and off to the side. In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat. About 10 minutes.
- Pasta -- While your vegetables cook, prepare the pasta according to directions.
- Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts. Toss well.
- Finish Up -- The vegetables should be done by now. Add them to the serving bowl with the arugula. Then drain your pasta and also add to the serving bowl. Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well. Garnish with the extra parmesan if you want.
Nutrition Facts : Calories 658.8, Fat 19.8, SaturatedFat 8.8, Cholesterol 46.3, Sodium 141.6, Carbohydrate 99.2, Fiber 9.5, Sugar 5.5, Protein 23.8
ASPARAGUS LINGUINE
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that's as much about flavour as it is texture.
Provided by Jamie Oliver
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
- Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce--loosen with a little extra cooking water, if needed. Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.
WHITE-BEAN AND ASPARAGUS SALAD
Categories Bean Garlic Vegetable Side No-Cook Fourth of July Picnic Vegetarian Quick & Easy Parmesan Asparagus Potluck Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cut asparagus on a diagonal into 1/8-inch-thick slices.
- Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
- Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
LINGUINE WITH WHITE BEANS AND VEGETABLES
Adding beans to pasta dishes is a great way to increase protein - without increasing fat. This fresh linguini dish from the Ontario Bean Growers is packed with protein and fibre to leave you feeling full longer.
Provided by maryjjohnson34
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL) of the olive oil. Set aside.
- In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside.
- In a large wok or skillet, heat remaining 2 tbsp (25 mL) of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes.
- Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp.
- Lower heat and stir in bean and stock mixture.
- Remove from heat and transfer vegetables to a large serving bowl.
- Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.
Nutrition Facts : Calories 697, Fat 18.4, SaturatedFat 3.6, Cholesterol 7.3, Sodium 223.6, Carbohydrate 105.8, Fiber 13.1, Sugar 8.9, Protein 30.2
LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA
A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!
Provided by Asiangirl
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
- Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g
TUNA, ASPARAGUS & WHITE BEAN SALAD
A nourishing spring salad, ready in minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack
Time 15m
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
- Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium
SHRIMP, ASPARAGUS AND WHITE BEAN FETTUCCINE
Make and share this Shrimp, Asparagus and White Bean Fettuccine recipe from Food.com.
Provided by Derf2440
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spinach fettuccine according to instructions on package.
- Saute asparagus, onion and garlic in oil in a large non stick frypan until tender crisp, about 5 minutes.
- Stir in shrimp, oregano and red pepper flakes; saute until shrimp is pink, about 5 minutes, do not over cook.
- Stir in orange juice and lemon rind.
- Coarsly mash about 1/4 of the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently.
- Stir in salt.
- Serve over spinach fettuccine, with lemon wedges on the side.
Nutrition Facts : Calories 477.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 129.1, Sodium 610.2, Carbohydrate 77.1, Fiber 16.1, Sugar 5.2, Protein 31.1
LINGUINE WITH SHRIMP, ASPARAGUS, AND BASIL
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
- Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
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