Linguini with Lemon Roasted Asparagus

Linguini with Lemon Roasted Asparagus
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 455.2
  • Total Fat: 18.4 g
  • Cholesterol: 22.4 mg
  • Sodium: 410.4 mg
  • Total Carbs: 64.2 g
  • Dietary Fiber: 11.5 g
  • Protein: 16.7 g

View full nutritional breakdown of Linguini with Lemon Roasted Asparagus calories by ingredient


Introduction

This is a deliciously light dinner or lunch that pairs the tastes of spring with creamy goat cheese. If you're feeding meat-eaters, adding in grilled chicken or some shrimp would be divine as well. Adapted from a Craftzine.com recipe. This is a deliciously light dinner or lunch that pairs the tastes of spring with creamy goat cheese. If you're feeding meat-eaters, adding in grilled chicken or some shrimp would be divine as well. Adapted from a Craftzine.com recipe.
Number of Servings: 6

Ingredients

    1 bunch asparagus about 1 lb.
    2 large spring onions
    1 carton button muchrooms, sliced
    1/4 c. olive oil
    3 garlic cloves, minced
    Juice of 3 lemon halves (add zest for extra lemony goodness)
    1 Tbsp Dijon mustard
    tsp salt more to taste, if desired
    tsp cracked peppe
    1 box (1 lb) linguini
    2 tsp fresh parsley, chopped (dried is fine too)
    Goat cheese (I use about 1.5 oz. per serving)

Directions

Preheat oven to 450 F. Line a rimmed baking sheet with foil. Set aside. Boil pasta until al dente according to box instructions.
Remove the tough stems of the asparagus by holding them and snapping. Stems will naturally break. Discard woody ends. Cut each spear into 1 pieces. Rinse and shake dry.
Slice onions in half lengthwise, and slicing into half moons about " thick. Clean off mushrooms and slice. Toss onions and mushrooms with the asparagus.
In a medium-sized bowl or liquid measuring cup add the olive oil, garlic, lemon juice, Dijon mustard, salt, and pepper. Whisk to combine. Pour the oil mixture over the vegetables and toss to coat evenly. Spread the mixture over the baking sheet in a single layer. Place the baking sheet on a rack in the upper third of the oven. Roast for 6-8 minutes.
Toss the hot pasta with the fresh parsley and the vegetable mixture. Add salt and pepper to taste, if desired. Prepare each plate with the pasta topped with chunks of goat cheese. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user HEAVENSSHADOW.