Whole-Wheat Linguine with Asparagus and Lemon


This taste of spring combines chopped asparagus sautéed with shallots, garlic, white wine and tangy lemon, tossed with whole-wheat linguine and grated fresh Parmesan. Keep this springtime staple gluten-free by swapping in soba noodles or brown rice pasta.

Whole-Wheat Linguine with Asparagus and Lemon Recipe


8 oz. whole-wheat linguine (or other long, skinny pasta)
2 tablespoons olive oil
1 shallot, minced
1 lb. asparagus, ends trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground black pepper, divided
1/2 cup dry white wine
1 cup vegetable stock
1 lemon, zested and juiced
1/4 cup parmesan cheese, grated, plus more for garnish

What to Do:

  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, approximately 8 to10 minutes.
  2. Meanwhile, heat oil in a large sautée pan over medium heat.
  3. Add shallots and let them cook (without browning) until fragrant, about 3 to 5 minutes.
  4. Stir in asparagus and garlic, and season with salt and 1/2 teaspoon pepper. Cook until asparagus is tender, about 5 minutes.
  5. Pour in the wine and continue cooking until it’s almost fully reduced.
  6. Stir in the vegetable stock, lemon juice, and lemon zest.
  7. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes.
  8. Add the linguine, parmesan cheese, and remaining black pepper, and toss well.
  9. Garnish with additional lemon zest and shaved parmesan and serve immediately.

Source: greatist.com