Whole Wheat Linguine with Asparagus and Grape Tomatoes

Name: Whole Wheat Linguine with Asparagus and Grape Tomatoes
Yield: 4 servings
Ingredients: 1 pound whole wheat linguine, fresh pasta preferable; 1/4 cup extra virgin olive oil; 1 small onion, sliced; 3/4 pound asparagus, cut into 2-inch pieces; 2 cups grape tomatoes; 2 tablespoons minced fresh parsley; 1 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

I make this dish a lot because it’s quick and easy and also very adaptable. Sometimes I use string beans or snap peas instead of asparagus, sometimes I add sautéed mushrooms, cooked broccoli rabe, or even small pieces of fresh mozzarella cheese. To make it into a meat meal, delete the cheese and include bits of crisped chicken sausage. I’ve suggested using fresh pasta rather than dried because I think dried whole wheat pasta can taste bitter. Besides, fresh pasta takes less than 5 minutes to cook.

Ingredients

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1 pound whole wheat linguine, fresh pasta preferable
1/4 cup extra virgin olive oil
1 small onion, sliced
3/4 pound asparagus, cut into 2-inch pieces
2 cups grape tomatoes
2 tablespoons minced fresh parsley
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Instructions

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Cook the pasta in lightly salted water in accordance with manufacturer’s directions.

Drain, saving about 1/2 cup of the cooking water, and set aside.

While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat.

Add the onion and asparagus and cook for .

Add the tomatoes and parsley and cook for another .

Add the drained pasta and 1/4 cup of the pasta cooking water and toss the ingredients.

Sprinkle with 1/2 cup of the Parmesan cheese.

Add more of the pasta cooking water if necessary for moisture.

Season to taste with salt and pepper.

Serve the remaining Parmesan cheese separately.

Makes 4 servings.

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