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Parmesan Linguine with Snap Peas

<p>With Spring vegetables in season, this is a great dish for an easy dinner on a busy night. And with all of those great vegetables</p>
4 Servings Recipe By

Ingredients

  • 16 ounces Linguine
  • 3 1/2 cups dice Asparagus
  • 2 cups dice Zucchini
  • 24 whole Sugar Snap Pea
  • 1/2 cups Reserved Cooking Water
  • 3/4 cups Heavy Whipping Cream
  • 2 tablespoons Butter
  • 1 teaspoon Garlic Powder
  • 1/2 cups Parmesan Cheese, Grated
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 740 Calories
  • 29g Total Fat
  • 16g Sat Fat
  • 1g Trans Fat
  • 80mg Cholesterol
  • 419mg Sodium
  • 96g Total Carb
  • 4g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente.
  2. Add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.
  3. Reserve indicated amount of pasta water, then drain pasta mixture, and set aside.
  4. In the same pot, bring cream and butter to a simmer.
  5. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).
  6. Add in garlic powder and Parmesan cheese and stir. Season with salt and pepper.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente.
  2. Add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.
  3. Reserve indicated amount of pasta water, then drain pasta mixture, and set aside.
  4. In the same pot, bring cream and butter to a simmer.
  5. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).
  6. Add in garlic powder and Parmesan cheese and stir. Season with salt and pepper.
  7. Divide into gallon freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat slowly on stove top for 8-10 minutes, until warmed through.

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