From Sandi's Recipe File - Linguine with Roasted Asparagus & Pecans

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"Linguine with Roasted Asparagus & Pecans"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

2 pounds asparagus, trimmed and cut into 1 inch lengths

1 tablespoon olive oil

1/4 cup pecan halves

8 ounces linguine

2 cloves garlic, minced

3 tablespoons reduced fat sour cream

1/3 cup chicken broth

1/2 teaspoon grated lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation Instructions:

Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
In a large glass baking dish, toss the asparagus and oil together. Bake for 15 minutes or until the asparagus are lightly browned. In a separate pan, bake the pecan halves for 5 minutes or until fragrant and lightly toasted. When cool enough to handle, chop the pecans.
Meanwhile, add the pasta to the boiling water and cook according to package directions until firm tender, adding the garlic during the final 3 minutes of cooking. Drain the pasta and transfer to a large bowl.
In a small bowl, combine the sour cream, broth, lemon zest, salt and pepper. Add the sour cream mixture to the pasta, tossing to coat. Add the asparagus (and any juices from the baking dish) and the pecans, tossing gently to combine. Serves 4.

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