Tasty Tidbits Tuesday
Tonight I’m making a delicious, light and heart-healthy vegetarian meal. We both love pasta and I especially am happy when I can make a pasta dish with veggies and is easy to toss together – it makes me feel so much more Italian 🙂 My grandfather who was born in Italy always used to say that having meat in your macaroni or spaghetti (there is a redundancy here but that’s how Americans speak) was a special occasion or a Sunday dinner.
So here’s my Tasty Tidbits Tuesday recipe:
12 oz (3/4 box) linguine
1/4 cup olive oil
1/4 cup pignoli (pine nuts)
4 cloves of garlic sliced
2 lb. asparagus trimmed and cut into 1″ pieces
1 cup (3 oz) shaved Parmesan cheese
Cook pasta, reserve a 1/2 cup pasta water, drain and return to pot.
Meanwhile, heat oil in medium skillet over MEDIUM HIGH heat. Add pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2-3 minutes.
Add the asparagus mixture to the pasta along with a 1 tsp. salt and 1/4 tsp pepper and toss to combine. *if pasta seems too dry, add a little pasta water to form thin sauce). Sprinkle with shaved Parmesan before serving.
Recipe from Real Simple magazine
Heart Healthy Linguine with Asparagus
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