Linguine with Asparagus and Asiago the Editors of Publications International, Ltd.
Linguine with Asparagus and Asiago
Prep and Cook Time 30 minutes
Makes 4 servings
|1||pound fresh asparagus, cut into 1-inch pieces|
|16||ounces uncooked linguine, broken in half|
|1||tablespoon butter or margarine|
|1||cup (4 ounces) shredded Asiago or grated Parmesan cheese|
|1/2||cup sour cream|
|1/2||cup pitted black olive slices|
|Salt and black pepper|
- Place 3 quarts of water in Dutch oven; cover and bring to a boil over high heat.
- Drop asparagus into boiling water; boil 1 to 2 minutes or until crisp-tender. Remove with slotted spoon; rinse under cold water. Drain.
- Add linguine to boiling water; cook according to package directions until al dente. Drain.
- Combine linguine and butter in large bowl; toss gently until butter is melted. Add asparagus, cheese, sour cream and olives; toss gently until linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.
|Total Fat||27 g|
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