Linguine Primavera With Creamy Cashew Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 lb whole wheat linguine |
1 1/2 lbs asparagus, cut into 1-inch pieces |
2 small zucchini, cut into half circles |
1 cup raw cashews |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
2 cups milk |
3 cups grape tomatoes, halved lengthwise |
6 scallions, finely minced |
1/4 cup fresh basil, minced |
1/4 cup fresh parsley, minced |
black pepper |
parmesan cheese |
Directions:
1. 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, 5-7 minutes. Drain well and return to pot.
2. Meanwhile, put cashews, onion powder and salt in blender and pulverize. Add milk and blend until smooth and creamy. Set aside.
3. 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, stirring frequently until hot.
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