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Asparagus And Orange Linguine

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  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
  Linguine 10 Ounce
  Asparagus 1 Pound
  Olive oil 2 Teaspoon
  Sliced green onions 1 Cup (16 tbs)
  Grated ginger root 1 1⁄2 Tablespoon
  Orange 1 Medium, peeled and sectioned

In a blender or small food processor, blend or process the ricotta cheese, milk, yogurt and orange peel until smooth; set aside.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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 mg87.7%

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

Asparagus And Orange Linguine Recipe