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
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
- 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