Home Cooks > Recipes > Primavera Linguini with Almonds
Yield: Makes 4 servings 1/2 pound uncooked spinach or plain linguini
1/2 pound fresh asparagus, trimmed and cut into 1-inch lengths
1 package (10 oz.) frozen mixed vegetables
1/4 cup butter or trans fat-free butter-like spread
1/4 cup minced onion
2-1/2 tablespoons all-purpose flour
1 can (14 oz.) vegetable broth
3/4 cup Pearl Green Tea Organic Soymilk
2 teaspoons Kikkoman Soy Sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dried Italian herbs, crumbled
1/2 cup sliced almonds, toasted
- Cook linguini in salted water according to package directions (about 12 minutes), adding asparagus and frozen vegetables during last 6 minutes of cooking time. Drain, keep warm in large serving bowl.
- Melt butter in medium-size saucepan over medium heat. Add onion and sauté 2 minutes. Stir in flour; cook, stirring, 1 minute.
- Gradually stir in broth, soymilk, soy sauce, garlic powder, pepper and herbs. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Pour over linguini and vegetables and toss together to coat evenly. Toss in almonds. Serve immediately.