Tangy lemon perfectly balances the creamy sauce in this heavenly pasta with asparagus. Finished with Parmesan and black pepper, this one-pot linguine is one you’ll make again and again.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | linguine |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 5 | cloves garlic, sliced |
| 2 tbsp | lemon zest, divided |
| 4 cups | boiling water (approx.) |
| 1 bunch | asparagus, woody ends trimmed and sliced on an angle into 2-inch pieces |
| ½ cup | heavy or whipping (35%) cream |
| ½ cup | lemon juice |
| ¼ cup | unsalted butter |
| 1 cup | grated Parmesan cheese, divided |
| 2 tbsp | finely chopped fresh parsley |
| 1 tbsp | grated lemon zest |
| 1 tsp | fresh ground black pepper |
Directions
Arrange linguine in high-sided wide skillet or large wide saucepan (linguine should lie flat in pan). Add Seasoned Vegetable Base, garlic slices and 1 tbsp lemon zest. Pour over 4 cups boiling water or enough water to cover the linguine by 1 inch. Cover and cook over medium-high heat for 6 minutes.
Add asparagus. Cook for 4 to 6 minutes or until linguine is al dente, asparagus is tender and most of the water has been absorbed by the pasta.
Add cream, lemon juice and butter; stir until butter is melted. Remove from heat.
Stir in 1/2 cup Parmesan, parsley, remaining lemon zest and pepper.
Divide among bowls and top with remaining Parmesan.
Tips: Substitute linguine with spaghetti or angel-hair pasta, adjusting cook time as needed. Pasta is al dente when there is still some bite in the center of the pasta.