Lemony Shaved Asparagus Linguine
Choose a higher protein linguine option, like chickpea, over traditional and this simple vegetarian pasta dinner packs in 34 grams of protein per serving.
Servings: 4 servings
Calories: 549kcal
Ingredients
- 3 tablespoons olive oil divided
- 2 cloves garlic divided
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 8 ounces dry linguine I used Banza, cooked until just al dente (a minute or two less than the package instructions)
- 1 pound asparagus sliced into ribbons with a vegetable peeler
- Zest from 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup grated parmesan cheese
- 1/4 cup coarsely chopped fresh basil
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/4 of the recipe | Calories: 549kcal | Carbohydrates: 75g | Protein: 34g | Fat: 19.4g | Saturated Fat: 2.4g | Fiber: 19.1g | Sugar: 12.8g