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Ingredientes
- 1 lb fresh asparagus cut into 1" pcs
- 16 ounce uncooked linguine broken in half
- 1 Tbsp. butter
- 1 c. grated Parmesan cheese
- 1/2 c. lowfat sour cream
- 1/2 c. pitted ripe olives sliced
Direcciones
- Bring 3 qts of water in Dutch oven to boil over high heat. Drop asparagus spears into boiling water; boil 1 to 2 min or possibly till crisp-tender.
- Remove with slotted spoon; rinse under cool water; drain. Add in linguine to water; cook till al dente. Drain. Combine linguine and butter in large bowl; toss gently till butter is melted. Add in asparagus, cheese, lowfat sour cream, and olives; toss gently till linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 860 | |
| Calories from Fat 396 | 46% |
| Total Fat 44.49g | 56% |
| Saturated Fat 13.53g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 434mg | 18% |
| Potassium 447mg | 13% |
| Total Carbs 88.85g | 24% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.39g | 4% |
| Protein 26.35g | 42% |
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