Italian, Pasta, Venetian

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

0 comments

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
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

24

minutes

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 Oil

  • 0.5 Onion

  • 0.5 cup Prosecco

  • 1 handful Parsley

  • 1 lb Linguini

  • 2 tbsp butter

  • 1 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

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.