Linguinewiththreecolorsvegetablesandpestosauce Recipes

LINGUINE WITH GARLIC-BUTTER SHRIMP

Linguine with Garlic-Butter Shrimp image

This dish is simple but elegant, and excellent if you're looking for something that's full of flavor without the heaviness of a cream sauce. Garnish with grated Asiago cheese as desired.

Provided by ECLECTIC78

Categories Main Dish Recipes Pasta Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
1 (16 ounce) package fresh linguine pasta
1 pound large shrimp, peeled and deveined
3 tablespoons chopped fresh basil
2 teaspoons minced garlic
3 tablespoons butter, cut up
¼ cup grated Asiago cheese, or to taste

Steps:

Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic; cook for 2 to 3 minutes more.
Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.

Nutrition Facts : Calories 729.2 calories, Carbohydrate 72 g, Cholesterol 267.3 mg, Fat 34.2 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 10.3 g, Sodium 477.4 mg

LINGUINE WITH ROOT VEGETABLE RIBBONS

Linguine with Root Vegetable Ribbons image

A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing pasta with flavor via the cooking water. This comforting pasta dish has an impressive presentation but comes together in just 20 minutes. Interested in more popular recipes? Check out more of our healthy vegan recipes.

Categories Pasta & Noodles/">Pasta & Noodles

Time 20m

Number Of Ingredients 10

Ingredients

8 oz. dry whole wheat linguine
4 large carrots, peeled into ribbons
4 large parsnips, peeled into ribbons
12 scallions (green onions), trimmed and halved
8 radishes, thinly sliced
1 15-oz. can chickpeas (1½ cups)
¼ cup currants or raisins
1 clove garlic, minced
¼ teaspoon crushed red pepper
¼ cup fresh basil leaves

Steps:

Cook linguine according to package directions for al dente. Add carrots, parsnips, scallions, and radishes the last 4 minutes of cooking. Add chickpeas and currants the last 1 minute of cooking.
Drain pasta mixture, reserving ¾ cup cooking liquid. Return pasta mixture to the pot; stir in garlic, crushed red pepper, and the reserved cooking liquid. Sprinkle with basil.

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