Asparagus & Tomato Linguine

Name: Asparagus & Tomato Linguine with Lemony Tuscan Herb Cream Sauce & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Asparagus; 1 unit Linguine Pasta; 1 unit Lemon; 1 unit Cream Cheese; 1 unit Parmesan Cheese; 2 unit Tomato; 1 unit Tuscan Heat Spice; 3 clove Garlic; 2 tablespoon Butter; 1 teaspoon Cooking Oil; Salt; Pepper

with Lemony Tuscan Herb Cream Sauce & Parmesan

Recipe Development TeamPublished on April 18, 2023

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When life gives you lemons, you know what to do. Use them to make a tangy, creamy, dreamy linguine, obv! Here, we use the zest AND juice to add tart, bright flavor to a sauce with garlic, butter, Tuscan herbs and spices, Parmesan, and cream cheese. It’s all tossed with al dente noodles, sautéed tomatoes, and tender asparagus, then topped with more Parm for good measure. Now, who really needs lemonade when you can have alllll that?

Tags:

Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Asparagus

1 unit

Linguine Pasta

(Contains: Wheat)

1 unit

Lemon

1 unit

Cream Cheese

(Contains: Milk)

1 unit

Parmesan Cheese

(Contains: Milk)

2 unit

Tomato

1 unit

Tuscan Heat Spice

3 clove

Garlic

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories580 kcal

Fat24 g

Saturated Fat13 g

Carbohydrate75 g

Sugar6 g

Dietary Fiber7 g

Protein20 g

Cholesterol50 mg

Sodium250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

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.

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.

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.

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.

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.