Linguine with Tomato, Asparagus and Lemon

In continuing our vegetarian meals, Rob and I tried this one and we both agreed it was exceptional.  This dish was surprisingly simple and yet possessed a number of complex flavors.

The salad was also the perfect accompaniment.  It was just a simple mix of 3 teaspoons olive oil and 1 teaspoon red whine vinegar whisked together with salt and pepper and tossed with lettuce.

This was so easy to make, too.  I recommend it for a weeknight meal when you don’t have tons of time to cook.

Linguine with Tomato, Asparagus and Lemon

3 T Extra Virgin Olive Oil
3 cloves garlic, minced
6 plum tomatoes, diced
1 bunch asparagus, cut into 1 inch pieces
juice from 1 lemon
1/2 pound linguine

1.  Bring a pot of salted water to a boil, and add cut asparagus.  Boil for 1 minute and remove with a slotted spoon.  Set aside.

2.  Begin cooking pasta, about 10 minutes.

3.  Heat olive oil in large skillet and add garlic, saute until golden.  Add tomatoes and cook 5 minutes.  Add asparagus and cook 3 minutes.  Add lemon juice, and salt and pepper to taste.

4.  Drain pasta and toss with tomato mixture.  Serve and enjoy.

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