Nutritional Information
Calories: 490
Fat: 21.0g
Carbohydrates: 55.5g
Fiber: 5.0g
Cholesterol: 45.0mg.
Sodium: 1100.00mg.
Spring Vegetables With Linguine
 Ingredients
  • 8 oz, 1/2 box Ronzoni Linguine, cooked and drained (aisle # 7)
  • 2 Tbsp Colavita Extra Virgin Olive Oil (aisle # 8)
  • 10 fresh shiitake mushrooms, stems removed and caps quartered (produce department)
  • 2 Tbsp minced shallots (produce department)
  • 1 clove garlic, minced (produce department)
  • 1 cup College Inn chicken broth (aisle # 6)
  • 2 cups fresh asparagus spears, cut in 1-inch pieces (produce department)
  • 3/4 cup Birds Eye frozen petite peas (frozen foods)
  • 2 Tbsp RICHFOOD butter (dairy department)
  • 1/4 lb prosciutto, coarsely chopped (deli department)
  • 1/3 cup freshly grated Parmesan cheese (food court cheese case)


Directions
  
  1. Heat oil in large skillet on HIGH. Add mushrooms; sauté 3 min. Add shallots and garlic; sauté 1 min more. Remove mushroom mixture to bowl, set aside.

  2. Pour broth in skillet and bring to a simmer. Add asparagus; cook 2 min. Add peas; simmer 2 min more.

  3. Return mushrooms to skillet with butter, prosciutto, cheese and drained pasta; toss well.

  4. Optional: Garnish with fresh chopped chives.


Servings
Serves 4
Time To Cook
Total Cooking time: 30 minutes.
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