Family Foods

Catelli Gluten Free Linquine Asparagus Primavera

Makes Serves 4. Photo by Catelli By Catelli

Ingredients:

• 1 PKG (340 g) Catelli Gluten Free Linquine
• 1 lb (500 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
• 1/2 cups (375 mL) thinly sliced carrots
• 1/3 cup (75 mL) extra virgin olive oil
• 4 small shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tsp (10 mL) freshly grated lemon zest
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) freshly ground pepper
• 2 cups (500 mL) baby arugula
• 1/3 cup (75 mL) lemon juice
• 1/3 cup (75 mL) shaved Parmesan cheese, divided
• 1/4 cup (60 mL) chopped fresh basil
• Lemon wedges (optional)

Directions:

1. Cook linguine according to package directions, adding asparagus, carrots in the last 2 minutes of cooking time. Drain reserving 1/2 cup (125 mL) pasta water.
2. Meanwhile, heat oil in a large high-sided skillet or Dutch oven set over medium heat. Cook shallots and garlic, stirring occasionally, for 5 to 7 minutes or until soft and golden.
3. Stir in pasta, vegetables and lemon zest. Season with salt and pepper. Stir in pasta water to loosen vegetables. Remove from heat. Stir in baby arugula, lemon juice, half the Parmesan cheese and basil.
4. Divide among 4 plates. Garnish with remaining Parmesan cheese. Serve with lemon wedges, if desired.