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Asparagus Pasta Primavera
Ingredients:
- 4 Tbsp olive oil
- 1 Bunch green onions, thinly sliced
- 1.5 Tsp grated lemon zest
- 2 Tbsp Italian seasonings (dried herbs)
- 2 Lbs fresh asparagus, tough ends removed
- 1 Lb linguini
- 4 Tbsp pine nuts, toasted in skillet
- 3 Tbsp chopped parsley
- 1/2 cup diced red bell pepper
- Salt and pepper to taste
Directions:
-1- Boil water un a large stockpot for asparagus and pasta.
-2- Meanwhile, heat half the oil in a wide skillet over low heat.
-3- Add the green onions, lemon zests, herbs, red pepper and a few pinches salt and pepper, and cook slowly, stirring occasionally.
-4- Prepare asparagus by slicing three-inch tips off the top and slicing the remaining stalks diagonally.
-5- Once the water boils, salt it, add the asparagus, and cook until partially tender, three to four minutes.
-6- With a slotted spoon, scoop out the spears, and add them to the pan with the scallion mix, and continue cooking.
-7- Cook the pasta, then add it to the pan as well, with some of the water clinging to the strands.
-8- Raise the heat and stir in the remaining oil, pine nuts, parsley and pepper to taste.
Serving suggestions:
Serving size should not exceed one cup. Start your meal with a green salad to curb your appetite for rich foods.
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