Lemon Garlic Pasta Dish (Print Version)
# Ingredients:
01 -
500g linguine or other long pasta
02 -
200g Tenderstem broccoli
03 -
100g asparagus
04 -
70g capers
05 -
½ lemon
06 -
3 cloves garlic
07 -
2 tbsp olive oil
08 -
30g butter
09 -
Parmesan cheese to taste
# Instructions:
01 -
Bring a large pot of water to a boil and add a good pinch of salt. Trim the woody ends off the Tenderstem broccoli and asparagus, and add to the boiling water. Boil for 3 minutes, then remove the vegetables, leaving the water boiling.
02 -
Add the linguine to the same pot of boiling water and cook according to package instructions until al dente.
03 -
Warm a large pan over low heat and add olive oil and butter. Lightly fry the sliced garlic for 30 seconds without letting it brown. Add the juice of ½ lemon, followed by the asparagus, broccoli, and capers. Season with a pinch of salt, gently toss to coat, and remove from heat.
04 -
Drain the pasta, reserving a cup of the pasta water. Add the linguine to the pan with the vegetables, along with a splash of the reserved pasta water and grated Parmesan cheese. Combine well, season with salt and pepper to taste, and serve.
# Notes:
01 -
Reserve some pasta water to create a smoother sauce.