Colorful and tasty, this linguine serves up equally well as a side dish or the main course. Lemon zest and Organic Valley Parmesan build the flavor of the hearty cream sauce.
1. Combine half & half and lemon zest in a saucepan. Heat over medium-high flame until the cream has reduced to about 1 1/2 cups. Turn off heat. Whisk in the Parmesan a little at a time. Keep sauce warm.
2. While sauce is reducing, bring a large pot of salted water to boil. Add linguine and cook until barely tender.
3. Meanwhile, heat butter in a large skillet over medium flame. Add shallots and cook, stirring often, until tender, about 5 minutes. Raise heat to medium-high and add spinach and arugula. Cook briefly, stirring often, until wilted. Season with salt and pepper to taste.
4. When linguine is done, drain it then toss it with the sauce and greens. Serve pronto.
Copyright by Terese Allen
Hi Karen, We provide recipes as a courtesy to our customers. We are a farmer-owned cooperative working on a much smaller budget than many other food companies. Most of our recipes are created and kitchen tested by our food editor, Terese Allen, in her home kitchen. Having recipes tested for nutrition would add a level of complexity and expense. Also, actual nutritional values do vary due to ingredient substitutes, variation in measurements by individual cooks, etc. Thus we provide the nutrition information for our products as that is the one piece where we know we can provide accurate information for our readers.
That said, in the future we may look into some accessible solutions for generating nutritional information. Thank you for your feedback.
Hi Betsy, We have nutrition information for the Organic Valley products in our recipes, but in most cases we do not have the nutrition information for the other ingredients, or for the recipes themselves. Thanks for writing!