Pasta primavera is said to have been invented in America at New York’s famed Le Cirque restaurant. Maybe, but combining spring vegetables with pasta is common in Italy.
- 1 lb. whole wheat linguine
- 1 1/2 lb. asparagus spears, cut into 1-inch pieces
- 2 small zucchini, cut into half circles
- 1 cup raw cashews
- 1/2 tsp. onion powder
- 1/2 tsp. salt plus more to taste
- 2 cups soymilk or whole milk
- 3 cups grape tomatoes, halved lengthwise
- 6 scallions, finely minced
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh flat-leaf parsley
- Freshly ground black pepper to taste
- Freshly grated soy or regular Parmesan cheese, as desired
- 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.
- Serving Size: Serves 4
- Calories: 710
- Carbohydrate Content: 109 g
- 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