Linguine with Fresh Garden Vegetables
Delicious served hot or cold.
- 8 ounces whole wheat linguine, cooked
- 1/2 red bell pepper, seeded and thinly sliced
- 1 1/2 cups fresh spinach, roughly chopped
- 3/4 cup sugar snap peas, sliced lengthwise
- 3/4 cup grape tomatoes, halved
- 1/2 cup chopped fresh basil
- 1/4 cup chopped green onion
- 1/3 cup extra-virgin olive oil
- Juice of 1 lemon
- 1 garlic clove, peeled and minced
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/4 cup shaved Parmigiano-Reggiano
Bring a large pot of water to a boil. Add linguine and cook until al dente about 10 minutes. Drain and rinse. Toss the linguine with the red bell pepper, spinach, peas, tomatoes, basil, and onion. Whisk the olive oil, lemon juice, garlic, vinegar, salt and pepper together until thick. Toss with the linguine and vegetables. Serve with shaved Parmesan cheese on top.
Serves 8
NUTRITION
Per 1/8 recipe:
- Calories: 132
- Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 1 mg
- Sodium: 101 mg
- Carbohydrate: 11 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 3 g
