I don’t like playing favorites, but I think this might be my favorite springtime recipe.When I think about spring, two foods that pop to the front of my mind are asparagus and lemons. This light and fresh pasta dish is inspired by just that.
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.
What You’ll Need:
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