Kelli Dunn

This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post.

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.

Recipe: Whole-Wheat Linguine with Asparagus and Lemon

Whole-Wheat Pasta with Lemon and Asparagus Photo by Kelli Dunn

Serves 4

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

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.

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