Recipe: Linguine in White Wine Sauce with Asparagus, Cherry Tomatoes
Whole grain pasta isn’t just filling and delicious. It’s also a great source of protein and other minerals. And asparagus adds a ton of nutrients and flavor to this elegant meal.
2 cloves garlic, minced
2 shallots, diced
2 cups cherry tomatoes, halved
1 bunch asparagus, cut into bite-sized pieces
½ cup white wine
1 ½ cups extra virgin olive oil
1 pound dried whole wheat linguine
1 teaspoon dried red pepper flake
¼ cup chopped parsley
½ cup grated Pecorino Romano cheese
How to make it:
1. Bring a large pot of water to a boil, and add pasta. Add a pinch of salt and a tablespoon of olive oil for flavor. Cook until al dente, about 8 minutes. Add asparagus during the last 2 minutes of cooking.
2. Heat 1 ½ cups of oil in a large skillet. Add garlic, shallots and red pepper flake. Simmer for 3 minutes over low heat. Do not brown garlic.
3. Stir in wine and tomatoes and simmer for 3 minutes, stirring constantly. Salt and pepper to taste.
4. Drain pasta and asparagus, and toss with sauce over low heat for 2 minutes. Add parsley and grated cheese and toss again. Remove from heat and serve. Top with additional grated cheese, if desired.
Compostable waste: Shallot and garlic skins, asparagus ends (it’s best to cut these off, as they can be tough and bitter)
Recyclable waste: Pasta packaging (find local cardboard box recycling)
Trash: Cheese packaging (plastic wrap)
Editor’s Note: Pictured foods are not actual prepared recipes but rather representations of main ingredients or similar dishes.