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

• 1 tbsp olive oil
• 0.5 onion diced
• 0.5 cups prosecco
• 1 handful parsley flat leaf, roughly chopped
• 1 lb linguine
• 2 tbsp butter salted
• Parmesan cheese to taste

Course Main Dish Cuisine Venetian Prep Time 5 minutes Cook Time 20 minutes Servings servings Ingredients 1 tbsp olive oil 0.5 onion diced 0.5 cups prosecco 1 handful parsley flat leaf, roughly chopped 1 lb linguine 2 tbsp butter salted Parmesan cheese to taste

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