Linguine Primavera With Creamy Cashew Sauce
- Cook linguine in large pot of lightly salted boiling water, stirring occasionally, according to package directions. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5-7 minutes. Drain well and return to pot.
- Meanwhile, put cashews, onion powder and salt in blender and pulverize. Add milk and blend until smooth and creamy. Set aside.
- Add cashew mixture, tomatoes, scallions, basil, parsley, salt and pepper to pasta mixture. Sprinkle with cheese as desired. Toss gently to combine, and heat over low, stirring frequently until hot.