Venetian Linguine with Asparagus and Prosecco (威尼斯蘆筍扁麵佐意大利起泡酒)
Course: PastaCuisine: VenetianServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
24
minutesThis 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.
