Print
Email
Add a photoServings: 4
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
