Are you looking for something light and fun for you and your family now that spring has sprung? I found a spring pasta dish that is really delicious, and wanted to share it with Miss A readers.
One of my favorite blogs, the Scrumptious Pumpkin, posts amazing light dishes all the time, so I credit her with the recipe and the inspiration of this pasta. I honestly like to leave out the sundried tomatoes, but that is just a matter of personal taste.
For this amazing pasta, you will need:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 shallots, thinly sliced
1 pound asparagus, chopped
8 ounces mushrooms, chopped
2 ounces sun-dried tomato halves, chopped
1/2 cup low-fat sour cream
1/4 teaspoon nutmeg
1 1/4 cup freshly grated parmesan
6 ounces whole wheat linguine
Salt and freshly ground black pepper
Once you have your ingredients, you follow these steps, in the words of the original cook from Scrumptious Pumpkin:
“Boil a large pot of water. Salt the water and add the linguine. Cook until al dente, about 10 minutes. In the meantime, heat the olive oil in a large sauté pan over medium heat. Saute the garlic and shallots until softened, about 5 minutes. Add the chopped asparagus, season with salt and pepper, and cook for about 5 minutes more. Add the chopped mushrooms and sun-dried tomatoes and cook for about 2 minutes. Season well with salt and pepper. Turn off the heat and stir in the sour cream and nutmeg. Add the cooked pasta and the grated parmesan. Stir everything to combine. Serve.”
One of my favorite things about the recipe she uses is that her choices of whole grain pasta and in-season fresh asparagus. Yummy and healthy. For more tasty and light recipes, check out creative food blogger Scrumptious Pumpkin!