This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories.
—WENDY G. BALL BATTLE CREEK, MI
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliceed
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Additonal fresh basil and Parmesan cheese, optional
1. In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to the pot.
2. Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes.
3. Add the cream and broth; bring to a boil, stirring to loosen browned bits from the pan. Reduce heat; simmer, uncovered, until the sauce is thickened slightly, for about 5 minutes. Stir in the peas, ham, basil and pepper; heat mixture through.
4. Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Per 2 cups without additional toppings: 338 cal., 9g fat (4g sat. fat), 53mg chol., 817mg sod., 46g carb. (8g sugars, 8g fiber), 23g pro.
Diabetic Exchanges: 2 1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
TEST KITCHEN TIP
For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few.