Asparagus and Creamy Linguine

• 1 bunch Asparagus (I Like The Super Skinny Ones)
• 1 package Fresh Linguine (10 Oz.)
• 3/4 cups Half-and-half
• 1/4 cups Parmesan Cheese, Grated
• 1 teaspoon Olive Oil
• Salt And Freshly Cracked Black Pepper, To Taste

1. 1.
2. Put a large pot of water up to a boil for pasta and then preheat oven to 400 degrees.
3. 2.
4. While oven is preheating, trim ends off asparagus, then toss on a cookie sheet with the olive oil and salt and pepper to taste.
5. 3.
6. Roast the asparagus in the oven.
7. This might take anywhere from 10 to 15 minutes depending on how thin or thick your asparagus are.
8. 4.
9. Meanwhile, cook the linguine according to the package directions.
10. Since I used fresh linguine, it was very fast.
11. You can always use dried, too!
12. Make sure to reserve about 1/4 cup to 1/2 cup of cooking liquid before draining your pasta.
13. 5.
14. Add reserved water and drained pasta back to the pot.
15. 6.
16. Remove asparagus from the oven and chop into bite-size pieces.
17. Add to the pasta in the pot.
18. 7.
19. Toss the pasta and asparagus with half-and-half, Parmesan cheese and freshly cracked black pepper.
20. Serve with more cheese if desired.
21. Enjoy!

super, fresh linguine, parmesan cheese, olive oil, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/asparagus-and-creamy-linguine/ (may not work)