8ouncesdry linguineI used Banza, cooked until just al dente (a minute or two less than the package instructions)
1poundasparagussliced into ribbons with a vegetable peeler
Zest from 1 lemon
1tablespoonfreshly squeezed lemon juice
1/4cupgrated parmesan cheese
1/4cupcoarsely chopped fresh basil
In a large skillet over medium, heat 1 tablespoon of olive oil until it's shimmering.
Crush one of the garlic cloves in a garlic press; add it to the skillet and cook until fragrant, about 30 seconds. Stir in the panko and toast it until it's lightly browned, about 3 minutes, stirring frequently.
Season the panko mixture with salt and pepper and transfer to a bowl. Wipe the skillet clean to remove any remaining crumbs.
Return the skillet to the stovetop, still on medium heat. Crush the second garlic clove. Add the remaining 2 tablespoons of olive oil and garlic to the skillet and cook for 30 seconds. Stir in the linguine and asparagus; toss to coat (tongs work well for this).
Remove the skillet from the heat and add the lemon zest, juice, parmesan cheese and basil; toss again to distribute the ingredients evenly. Season with salt and pepper to taste, then divide into bowls. Sprinkle each serving with 2 tablespoons of the panko mixture and additional parmesan, if desired.
Don't want to fuss with shaving the asparagus? Just cut it into 1-inch pieces and steam until tender, then toss in the skillet with the linguine.
Serving: 1/4 of the recipeCalories: 549kcalCarbohydrates: 75gProtein: 34gFat: 19.4gSaturated Fat: 2.4gFiber: 19.1gSugar: 12.8g