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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. I lightened up the original recipe by reducing the amount of butter and substituting olive oil, informs Carolyn DiPasquale of Middletown, Rhode Island. Ingredients:
6 ounces uncooked linguine |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons butter |
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces |
2 tablespoons white wine or chicken broth |
2 tablespoons grated parmesan cheese |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat.
2. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings.
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