Linguine with Asparagus and Lemon




2 Servings


  • 8 oz. whole-wheat linguine
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 lb. asparagus
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup dry white wine
  • 1 cup vegetable stock
  • 1 lemon
  • 1/4 cup Parmesan cheese
  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, approximately 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium heat.
  3. Add shallots and let them cook (without browning) until fragrant, about 3 to 5 minutes.
  4. Stir in asparagus and garlic, and season with salt and 1/2 teaspoon pepper. Cook until asparagus is tender, about 5 minutes.
  5. Pour in the wine and continue cooking until it’s almost fully reduced.
  6. Stir in the vegetable stock, lemon juice, and lemon zest.
  7. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes.
  8. Add the linguine, Parmesan cheese, and remaining black pepper, and toss well.
  9. Garnish with additional lemon zest and shaved Parmesan and serve immediately.

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