You may also like
Categories:Viewed: 29 - Published at: 7 years ago
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
Method
- 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.
