Linguini with Fresh Veggies

Makes: 4 servings

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Ingredients

* 16 thin stalks fresh asparagus
* 1 tablespoon olive oil
* 4 cloves garlic, thinly sliced or minced
* 6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
* 1/4 cup dry white wine
* 1/4 teaspoon salt
* 1 tablespoon butter*
* 1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
* 1/4 cup shredded fresh basil

Directions

Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.

Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

from hearthealthyonline.com

Green Bean Casserole

Makes: 5 side-dish servings
Prep: 15 minutes
Bake: 25 minutes

Ingredients

* 2 9-ounce packages frozen French-style green beans
* 1/3 cup chopped onion
* 2 teaspoons margarine
* 3 tablespoons fine dry bread crumbs
* 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup
* 1/4 cup plain fat-free yogurt
* 2 tablespoons diced pimento
* 1/8 teaspoon pepper

Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

photo & recipe from bhg.com

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