Rustic Asparagus Primavera With Fontina and Parmesan

FOODISTA
15Ingredients
45Minutes
160Calories

Ingredients

US|METRIC
  • 1 teaspoon extra-virgin olive oil
  • 1 inch onion (medium, cut half and sliced)
  • 1 pound asparagus (tough ends removed and chopped into 2-inch pieces)
  • 2 celery (mediums stalks, chopped)
  • 5 ounces mushrooms (sliced)
  • 1 can diced tomato (no-salt-added)
  • 2/3 cup red wine (bold)
  • 1 tablespoon tomato paste (no-salt-added)
  • 2 tablespoons fresh oregano (chopped)
  • 1 tablespoon fennel seeds (crushed)
  • salt
  • ground pepper
  • 7 ounces whole wheat linguine
  • 4 tablespoons shredded Parmesan cheese (divided)
  • 4 tablespoons Fontina cheese (smoked, divided)
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    Directions

    1. Heat oil in a large skillet over medium-high heat, add onion and saute until just tender. Add garlic and saute until fragrant. Add asparagus, celery, mushrooms, oregano and fennel and saute for several minutes.
    2. Add tomatoes, wine, and tomato paste, bring to a boil and reduce heat to simmer, cover.
    3. Meanwhile, prepare pasta according to package directions.
    4. Just before pasta is al dente, strain (do not rinse) and mix in with sauce. Let pasta finish cooking in sauce.
    5. Serve topped with one tablespoon each of Parmesan and fontina.
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    NutritionView More

    160Calories
    Sodium17% DV410mg
    Fat9% DV6g
    Protein18% DV9g
    Carbs5% DV15g
    Fiber24% DV6g
    Calories160Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol15mg5%
    Sodium410mg17%
    Potassium740mg21%
    Protein9g18%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A30%
    Vitamin C30%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.