Venetian Linguine with Asparagus and Prosecco (威尼斯蘆筍扁麵佐意大利起泡酒)

This was a super easy and simple dish to make. Total time was less than 30 minutes, so it would work well on a busy weekday. The best part is being able to drink the unused Prosecco with your dinner.

Print Recipe
Linguine with asparagus and prosecco (威尼斯蘆筍扁麵佐意大利起泡酒)
Course Main Dish
Cuisine Venetian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Venetian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a wok over medium-high heat. Cook onions for a couple of minutes. Add asparagus, add prosecco, and cook for 5 minutes. Let liquid evaporate. Stir in parsley.
  2. Synchronously, cook the linguine in a salted and seasoned water until al dente. Immediately before draining water, scoop half a cup of the cooking water and set aside. Drain pasta, toss it back in pan and add back the reserved cooking water.
  3. Add the butter to the pasta and then asparagus mixture.
  4. Top with freshly grated Parmesan cheese.
Recipe Notes

Inspired by: From My Dining Table

 

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