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.