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Asparagus And Orange Linguine Recipe
|Part skim ricotta cheese||2 Cup (32 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Sliced green onions||1 Cup (16 tbs)|
|Grated ginger root||1 1⁄2 Tablespoon|
|Orange||1 Medium, peeled and sectioned|
Serving size: Complete recipe
Calories 2018 Calories from Fat 442
% Daily Value*
Total Fat 54 g82.5%
Saturated Fat 26.9 g134.6%
Trans Fat 0 g
Cholesterol 263.1 mg
Sodium 883.5 mg36.8%
Total Carbohydrates 266 g88.8%
Dietary Fiber 30.9 g123.7%
Sugars 57.4 g
Protein 126 g252%
Vitamin A 279% Vitamin C 395.4%
Calcium 225.7% Iron 123%
*Based on a 2000 Calorie diet
Bring a large saucepan of water to a boil.
Add the linguine.
Slightly reduce the heat.
Boil, uncovered, for 9 to 11 minutes or until the linguine is tender but firm.
Drain, rinse with hot water and drain again.
Meanwhile, break off and discard the tough portions of the asparagus stems.
Slice the asparagus into 2" pieces.
Add the oil to a large no-stick skillet and heat over medium-high heat.
Add the asparagus, onions and ginger.
Cook and stir for 4 to 5 minutes or until the asparagus is crisp-tender.
Stir in the cheese mixture.
Cook for 2 to 3 minutes more or until heated through, stirring occasionally.
Add the linguine and oranges to the skillet.
Gently toss until coated.