Creamy Parmesan Primavera Pasta
Recipe type: Healthy Pasta Dish
Total Time: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Yield: 4 servings
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 shallots, thinly sliced
  • 1 pound asparagus, chopped
  • 8 ounces mushrooms, chopped
  • 2 ounces sun-dried tomato halves, chopped
  • ½ cup low-fat sour cream
  • ¼ teaspoon nutmeg
  • 1¼ cup freshly grated parmesan
  • 6 ounces whole wheat linguine
  • Salt and freshly ground black pepper
  1. Boil a large pot of water. Salt the water and add the linguine. Cook until al dente, about 10 minutes.
  2. In the meantime, heat the olive oil in a large sauté pan over medium heat. Saute the garlic and shallots until softened, about 5 minutes. Add the chopped asparagus, season with salt and pepper, and cook for about 5 minutes more. Add the chopped mushrooms and sun-dried tomatoes and cook for about 2 minutes. Season well with salt and pepper.
  3. Turn off the heat and stir in the sour cream and nutmeg. Add the cooked pasta and the grated parmesan. Stir everything to combine. Serve.
Recipe by Jen Elizabeth's Journals at