ASPARAGUS & TOMATO LINGUIN with Lemony Tuscan Herb Cream Sau

• portions: 2
• temps actif: 10 mins
• temps total: 35 mins

Ingrédients

Asparagus

3 cloves Garlic

2 Tomatoes

1 lemon

Linguine Pasta

Tuscan Heat Spice

Cream Cheese

Shredded Parmesan

Salt

Pepper

Cooking oil

2 tbs butter

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and discard bottom 1 inch from asparagus; cut crosswise into 1-inch pieces. Peel and thinly slice garlic. Finely chop tomatoes. Zest and quarter lemon.

2. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until browned and tender, 4-6 minutes. Transfer to a plate. Remove pan from heat and let cool slightly.

4. Once pan has cooled slightly, add 2 TBSP butter (4 TBSP for 4 servings) and garlic; return to medium-high heat. Cook, stirring, until butter has melted and garlic is fragrant, 30 seconds. Add tomatoes, half the Tuscan Heat Spice (all for 4), salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.

5. Whisk cream cheese, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4 servings) into pan with tomato mixture until cheese melts. Bring to a simmer, then stir in drained pasta, asparagus, lemon zest, and a squeeze of lemon juice. (If necessary, add more pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Season with salt and pepper.

6. Divide pasta between bows and top with remaining Parmesan.Serve with remaining lemon wedges on the side.

Notes

Can add 10 oz shrimp or chicken breast

Nutrition

• Calories: 580