Roasted-Asparagus Linguine With Pine-Nut Crumbs

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* Exported from MasterCook *

 

Roasted-Asparagus Linguine With Pine-Nut Crumbs

 

Recipe By : Redbook Magazine, March 2002, page 160

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds asparagus

cut into 2 inch pieces

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

12 ounces linguine or fettuccine or spaghetti

3 cloves garlic -- pressed

2 teaspoons lemon zest

3 tablespoons lemon juice

1/4 cup fresh breadcrumbs

2 tablespoons toasted pine nuts

1/8 teaspoon dried thyme leaves

2 tablespoons freshly grated Parmesan

 

PREP TIME: 10 MINUTES. COOKING TIME: 13 MINUTES

 

1. Preheat oven to 450ø. Combine asparagus, 1 Tbs. of the olive oil, and

1/2 tsp. of the salt together in a large baking pan and stir to coat. Bake

asparagus until crisp-tender and browned, turning once, about 10 minutes.

 

2. Meanwhile, cook pasta according to package directions. Toss pasta with

2 cloves of the garlic, lemon zest, lemon juice, remaining salt, and cooked

asparagus.

 

3. Heat remaining olive oil in a large nonstick skillet over medium high

heat; add remaining garlic, breadcrumbs, and pine nuts. Cook, stirring

often, until crumbs are browned, 2 to 3 minutes. Stir in thyme and

Parmesan; sprinkle toasted pine-nut crumbs over each serving of pasta.

 

Makes 4 servings. Each serving: 390 cal., 11 g fat, 15 g protein, 64 g carb.

 

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