Ingredients
8
oz. uncooked linguine
1
tablespoon olive oil
3
large garlic cloves, minced
2
cups fresh sugar snap peas
1 1/2
cups cut (1-inch pieces) fresh asparagus spears
4
Italian plum tomatoes, diced
1/3
cup chopped fresh basil or 4 1/2 teaspoons dried basil leaves
1/4
teaspoon salt
1/8
teaspoon coarse ground black pepper
2
tablespoons finely shredded fresh Parmesan cheese
Preparation
In Dutch oven or large saucepan, cook linguine to desired doneness as directed on package.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add garlic; cook about 30 seconds, stirring constantly. Reduce heat to medium; add sugar snap peas and asparagus. Cover; cook 3 minutes. (If vegetables begin to stick, add 1 to 2 tablespoons water to skillet.)
Add tomatoes; cook an additional 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in basil, salt and pepper.
Drain linguine; return to Dutch oven. Add vegetable mixture; toss to mix. Sprinkle with cheese.
