You know what I just noticed? A large percentage of the recipes I’ve posted so far have been pasta dishes. I guess the secret is out: I’m a noodle-holic. I have no plans for rehab.

Anyway, I picked this one up a few weeks ago on one of the blogs at Health.com. I’m a complete fool for all things lemon, so I was pretty excited to try it. I found myself wishing that this had more of a “sauce” on it, but it was still very good – and if you’re actually looking for something light, it’s perfect. Great dinner on a cool spring evening.

Asparagus & Lemon Linguine
Recipe courtesy of Health.com

Ingredients

8 oz. whole wheat linguine
2 tbs extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
Juice of 2 large lemons (1/2 cup)
1 bunch asparagus, sliced
1/2 cup chopped sun-dried tomatoes
Pinch of salt and pepper
1/2 cup vegan Parmesan

Directions

• Cook pasta according to package directions. Remove noodles from water with a slotted spoon, reserving boiling water. Blanch asparagus in water for 30 seconds, until bright green. Drain and reserve 1/2 cup of cooking water.
• Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes and saute for 30 seconds. Remove from heat.
• Add pasta, sun-dried tomatoes and asparagus and toss everything together. Pour in lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper
• Add Parmesan and serve.

Yield: Serves 4