Monday, May 3, 2010
Exceptionally delicious creamy pasta -- healthy, too
Here's a pasta dish based on two spring crops: asparagus and sweet peas. I'm not usually a fan of peas, but fresh ones from the pod are a whole different experience than the frozen peas we get most of the year.
Using yogurt instead of cream cuts the fat and calories significantly, but it still tastes great.
You can add bits of chicken or shrimp if you want some extra protein. We loved it as is, though.
Recipe: Linguine with Peas, Asparagus and a creamy yogurt sauce
(Serves 2 -- Can be doubled)
6 ounces linguine or spaghetti, preferably whole-grain
2 T olive oil
1 medium red bell pepper, diced
1 cup spring peas, preferably freshly shelled (can use frozen peas, though)
1 1/2 cups asparagus spears, cut into 1 1/2-inch lengths
3 T minced garlic
1 cup lowfat or fat-free plain yogurt
1 teaspoon tarragon
2 T fresh lemon juice
Salt and pepper, to taste
1/4 cup Parmesan cheese, plus more at table, if desired
2-3T toasted pine nuts
Cook pasta according to package directions. When al dente, drain and keep warm.
While pasta is cooking, make the sauce.
Heat olive oil in a large skillet over medium high heat. Add next 4 ingredients (bell pepper through garlic) and stir-fry until veggies are tender, about 5 minutes.
In a small bowl, mix yogurt with tarragon, lemon juice, salt and pepper.
Remove frying pan from heat and stir in yogurt mixture. Add pasta and toss well. Sprinkle cheese and toss again.
Divide dish into serving bowls or plates and sprinkle with the pine nuts.