Ingredients1 pound asparagus, trimmed and cut into 1-inch pieces1/2 pound linguine1/4 cup olive oil1/2 cup grated Parmesan cheese1/4 cup chopped fresh parsley1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon ground black pepperDirectionsBring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Add the linguine and cook according to package instructions until al dente.Drain the pasta and asparagus and return it to the pot. Add the olive oil, Parmesan cheese, parsley, lemon juice, salt, and black pepper, and toss to combine. Serve immediately.
COOK LINGUINE ACCORDING TO PKG.
DIRECTIONS UNTIL JUST TENDER; DRAIN ANDKEEP WARM.
MEANWHILE, IN LARGE SKILLET OVER MED.
HEAT, MELT MARGARINE/ ADDONION AND GARLIC; COOK 5 MINS.
OR UNTIL ONION IS SOFT, STIRRING OFTEN.
ADDASPARAGUS; COOK 2 MINS.
LONGER, STIRRING OFTEN.
ADD WINE AND LEMON JUICE;COOK 1 MIN.
LONGER.
SEASON WITH SALT AND PEPPER AND REMOVE FROM HEAT.
TOSSMIXTURE WITH PASTA AND PARMESAN CHEESE.
TO SERVE TRANSFER TO SERVINGPLATTER AND TOP WITH MOZZARELLA CHEESE; GARNISH WITH STRIPS OF LEMON PEEL.
SERVE IMMEDIATELY.
PER SERVING: 255 CAL, 15GR.
PRO.
, 31GR.
, CARB.
, 7.
5GR.
FAT, 26% CAL FROMFAT, 13MG.
CHOL.
, 317MG.
SOD.
Ingredients
Directions
COOK LINGUINE ACCORDING TO PKG.
DIRECTIONS UNTIL JUST TENDER; DRAIN ANDKEEP WARM.
MEANWHILE, IN LARGE SKILLET OVER MED.
HEAT, MELT MARGARINE/ ADDONION AND GARLIC; COOK 5 MINS.
OR UNTIL ONION IS SOFT, STIRRING OFTEN.
ADDASPARAGUS; COOK 2 MINS.
LONGER, STIRRING OFTEN.
ADD WINE AND LEMON JUICE;COOK 1 MIN.
LONGER.
SEASON WITH SALT AND PEPPER AND REMOVE FROM HEAT.
TOSSMIXTURE WITH PASTA AND PARMESAN CHEESE.
TO SERVE TRANSFER TO SERVINGPLATTER AND TOP WITH MOZZARELLA CHEESE; GARNISH WITH STRIPS OF LEMON PEEL.
SERVE IMMEDIATELY.
PER SERVING: 255 CAL, 15GR.
PRO.
, 31GR.
, CARB.
, 7.
5GR.
FAT, 26% CAL FROMFAT, 13MG.
CHOL.
, 317MG.
SOD.
