Classic Favorite
Lemon-Basil Linguine with Aspargus
Olive and Onion Flatbread
Ingredients
- 4 oz linguine
- ¾ lb asparagus, trimmed and cut into ½-inch pieces
- 2½ Tbsp olive oil
- 2 cloves garlic, chopped
- ¼ tsp crushed red pepper
- ½ cup freshly grated Parmesan cheese
- 1 tsp grated lemon rind
- 1½ Tbsp fresh lemon juice
- 1½ Tbsp chopped fresh basil
Instructions
- Cook pasta according to package directions until almost al dente; drain, reserving ½ cup pasta water.
- Sauté asparagus in 1½ Tbsp hot oil in a large saucepan over medium-high heat 2 minutes.
- Add garlic and red pepper; sauté until asparagus is tender. Remove from pan.
- Bring reserved pasta water and 1 Tbsp oil to a boil in saucepan; boil 1 minute.
- Add pasta; cook 1 minute or until slightly creamy. Add Parmesan, lemon rind, lemon juice and asparagus to pasta; toss and sprinkle with basil.
Side Dish Ingredients
- 1 (8-oz) can refrigerated crescent dough
- 3 Tbsp olive oil
- ¾ cup halved pitted kalamata olives
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Preheat oven to 425°F.
- Press dough in bottom of a greased 13- x 9-inch metal pan; brush with 2 Tbsp oil.
- Toss olives and red onion with remaining 1 Tbsp oil; sprinkle over dough.
- Make dimples in dough by pressing with your fingers.
- Bake 12 to 15 minutes or until golden. Cut into squares.
Vegetarian Meal Plan
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