Linguine with Asparagus and Zucchini Ribbons

13 Mar

ImageStay away from foods that are dyed green this week! Here’s an easy recipe for “green” pasta…Using a Japanese slicer or mandoline, slice about half a bunch of asparagus (use fatter stalks) lengthwise into thin ribbons. Attach the julienne plate to your slicer and shred 1 zucchini, slicing on each side only until you reach the seed “core”–don’t add the seeds. Bring a large pot of salted water to a boil. Meanwhile, saute 2 finely chopped shallots or 1/4 cup chopped onion in about a tablespoon of olive oil until soft. Crumble in 3-4 ounces fresh goat cheese and stir in some heavy cream until smooth–maybe 1/3 to 1/2 cup. Season with salt and pepper and add a splash of lemon juice and some grated zest. Cook 10-12 ounces linguine according to package directions; when 3 minutes of cooking time remain, add the asparagus. When 2 minutes remain, add the zucchini (reserve a little of the pasta cooking water before draining.) Drain pasta and veggies and return to pot; stir in cream sauce and adjust consistency with reserved pasta water. Serve with grated cheese and some basil or chives.


5 Responses to “Linguine with Asparagus and Zucchini Ribbons”

  1. mythineats March 13, 2012 at 1:12 pm #

    This looks great. I love the fact that you added the vegetables cut with a mandoline.

    • thecreamline March 13, 2012 at 1:26 pm #

      Thanks! I figure if you replace some of the pasta with veggie “noodles” it must be lower-carb, right? The veggie noodles are more palatable to my kids, too.

  2. Karen March 13, 2012 at 1:12 pm #

    That is a beautiful dish and I’m sure delicious as well.

  3. Kaitlyn March 13, 2012 at 10:04 pm #

    Looks so fresh & yummy! I love how you used the mandolin on asparagus. I’ve never done that before! I gave up pasta for Lent but once Easter rolls around this will definitely be a spring entree for me 🙂

  4. meganhcarroll March 17, 2012 at 1:03 am #

    Looks great & healthy…will be trying this as my green alternative. Cheers.

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