Nothing is better than a bowl of pasta, especially after a long day. But pasta always has me feeling heavy. It doesn’t have to be that way though! This dish is perfect for when you want pasta but also want something light and fresh. The asparagus adds a nice crunch and a vibrant green color, and is a delicious way to get in some extra veggies! The sauce is made using 3 ingredients – butter, wine, and lemon juice – so it is light and easy and won’t have you feeling like you need a nap after eating it! The lemon really comes through for a bright, tangy flavor that helps cut through all the carbs in the pasta. Good luck not eat all of it in one sitting, it’s THAT tasty!
- 1 Bunch Asparagus, trimmed and cut in to 1.5 inch pieces
- 1 Shallot, diced
- 4 Tbsp Butter
- 2 Tbsp Minced Garlic
- 1 Cup White Wine
- 1/4 Cup Lemon Juice, about 1-2 lemons
- 1/2 Lb Linguine
- Optional: Pecorino to top with
- Serves: 2-4
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Heat a large pan over medium heat and add the butter. Allow the butter to fully melt.
- Once the butter is melted, add the shallots and cook until softened – about 3-5 minutes.
- Next add in the asparagus and cook for another 3 minutes.
- Add in the wine and garlic and allow the wine to cook down for another 5-8 minutes.
- While the wine is reducing down, bring a large pot of generously salted water to a boil and add in the linguine – cook until the pasta is al dente, about 5-8 minutes.
- After the wine has been reduced, add in the lemon juice, salt and pepper and continue cooking while the linguine finishes.
- Once the linguine is cooked, add directly to the sauce pan and reduce to low heat. Add in 1/4 cup of the pasta water and mix until well combined.
- Remove from the heat and continue stirring – the sauce will begin to thicken.
- Divide between bowls and top with freshly grated pecorino and black pepper and enjoy!