Tangy Asparagus Linguini Recipe
Ingredients
| 2 tablespoons light margarine | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 8 ounces fresh asparagus, peeled and sliced diagonally into 1/2 inch pieces | ||
| Dry white wine | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| black pepper | 1 | |
| 5 ounces linguini, cooked and drained | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Shredded mozzarella cheese | 3/4 Cup (16 tbs) | |
Directions
Melt margarine over medium heat in large skillet.
Cook and stir onion and garlic until onion is soft.
Add asparagus; cook and stir an additional 2 minutes.
Add wine and lemon juice; cook an additional minute.
Season with pepper to taste.
Remove from heat.
In large bowl, toss hot pasta, Parmesan cheese and asparagus mixture.
Remove to serving platter; sprinkle with mozzarella cheese.
Garnish, if desired.
Cook and stir onion and garlic until onion is soft.
Add asparagus; cook and stir an additional 2 minutes.
Add wine and lemon juice; cook an additional minute.
Season with pepper to taste.
Remove from heat.
In large bowl, toss hot pasta, Parmesan cheese and asparagus mixture.
Remove to serving platter; sprinkle with mozzarella cheese.
Garnish, if desired.
Chef
