Italian, Pasta, Venetian Venetian Linguine with Asparagus and Prosecco (威尼斯蘆筍扁麵佐意大利起泡酒) October 1, 2020 0 comments Print Venetian Linguine with Asparagus and Prosecco (威尼斯蘆筍扁麵佐意大利起泡酒) 0 from 0 votes Recipe by Mitch Course: PastaCuisine: Venetian Servings4servingsPrep time5minutesCooking time20minutesTotal time24minutes 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. Ingredients 1 tbsp Olive Oil0.5 Onion0.5 cup Prosecco1 handful Parsley 1 lb Linguini2 tbsp butter1 tsp Parmesan Cheese Directions 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 the liquid evaporate. Stir in parsley.Synchronously, cook the linguine in salted and seasoned water until al dente. Immediately before draining water, scoop half a cup of the cooking water and set it aside. Drain pasta, toss it back in the pan and add back the reserved cooking water.Add the butter to the pasta and then the asparagus mixture.Top with freshly grated Parmesan cheese. Recipe Video Twitter Facebook Pinterest Print mitch Greek Spaghetti Squash Toss (希臘意粉南瓜) Garbanzo Stir Fry (熱炒鷹嘴豆) Leave a Comment CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.