Creamy Parmesan Primavera Pasta

• 6 ounces, weight Whole Wheat Linguine
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 3 Shallots, Thinly Sliced
• 1 pound Asparagus Chopped
• 8 ounces, weight Mushrooms, Chopped
• 2 ounces, weight Canned Sun-dried Tomato Halves, Chopped
• Salt And Freshly Ground Pepper
• 1/2 cups Low Fat Sour Cream
• 1/4 teaspoons Nutmeg
• 1- 1/4 cup Freshly Grated Parmesan

1. Boil a large pot of water.
2. Salt the water and add the linguine.
3. Cook until al dente, about 10 minutes.
4. In the meantime, heat the olive oil in a large saute pan over medium heat.
5. Saute the garlic and shallots until softened, about 5 minutes.
6. Add the chopped asparagus, season with salt and pepper, and cook for about 5 minutes more.
7. Add the chopped mushrooms and sun-dried tomatoes and cook for about 2 minutes.
8. Season well with salt and pepper.
9. Turn off the heat and stir in the sour cream and nutmeg.
10. Add the cooked pasta and the grated parmesan.
11. Stir everything to combine.
12. Serve.

linguine, olive oil, garlic, shallots, weight mushrooms, tomato, salt, low fat sour cream, nutmeg, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/creamy-parmesan-primavera-pasta/ (may not work)