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Linguine with Tarragon Vegetables

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Enjoy your dinner with this cheesy pasta dish that's seasoned with tarragon and cooked using vegetables - ready in 30 minutes.
Updated Nov 12, 2010
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Ingredients

  • 8 oz. uncooked linguine
  • 12 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces (about 2 cups)
  • 2 medium tomatoes, seeded, chopped
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely grated lemon peel
  • 1/8 teaspoon coarse ground black pepper
  • 1 garlic clove, minced
  • 4 oz. (1 cup) shredded Asiago cheese

Steps

  • 1
    In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
  • 2
    Meanwhile, in large bowl, combine all remaining ingredients except cheese.
  • 3
    Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.

Tips from the Betty Crocker Kitchens

  • tip 1
    Asiago is a semi-firm Italian cow's milk cheese with a rich, nutty flavor. Young Asiago is eaten as a table cheese. Aged for a year, Asiago becomes a grand grating cheese that's a bit more moist than Parmesan.
  • tip 2
    Like chives, tarragon is a fragile herb best used fresh. One of the classic herbs in the French fines herbs blend, tarragon's slightly licorice aroma pairs well with fish and vegetables.
  • tip 3
    Serve this easy linguine with a crisp French baguette and a mixed herb and baby greens salad.

Nutrition

410 Calories, 16g Total Fat, 17g Protein, 50g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
410
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
620mg
26%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 1 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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