Meatless Monday Dinner: Courtesy of Chef Lorenzo Boni
As this week's Meatless Monday comes to an end, I'd like to share a delicious, quick and easy recipe that I made while attending a Barilla Pasta cooking demonstration, led by Executive Chef Lorenzo Boni, at the Culinary Institute of America in Manhattan. Among the participants were Aly Walansky (left) of SheKnows.com and Jessica Lee Binder (right) of FoodMayhem.com.
Whole Grain Linguine with Asparagus, Grape Tomatoes and Parmigiano Cheese
Ingredients
1 box of BARILLA® Whole Grain Linguine
4 tablespoons extra virgin olive oil
2 tablespoons shallots, minced
1 pound asparagus, sliced thin on a diagonal
1 pint grape tomatoes, halved
4 leaves fresh basil
1/2 cup parmigiano cheese, grated
Salt and freshly ground pepper to taste
Preparation
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat and add shallots. Allow shallots to sweat for a few minutes.
ADD asparagus to the skillet and sauté for one minute.
ADD tomatoes and season with salt and pepper. Cook over high heat until the tomatoes are slightly blistered, about two minutes.
COOK Whole Grain Linguine according to the package directions, drain and toss with the sauce in the skillet.
STIR in torn basil and cheese before serving.
(Recipe courtesy of Chef Lorenzo Boni of Barilla America)
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