- 12 ounces linguine, or other long pasta
- 2 tablespoons olive oil, more for drizzling
- 1 large onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes, more to taste
- ¾ teaspoon dried thyme
- 1 ½ cups dry white wine
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 heaping tablespoon capers, roughly chopped
- 1 bunch asparagus, cut into bite-sized pieces and tough ends discarded
- ¾ cup frozen peas
- 1 lemon: 2 teaspoons zest, 2 tablespoons juice
- 2 tablespoons unsalted butter
- ½ cup freshly grated Parmigiano Reggiano, more for sprinkling
- Kosher salt
- Black pepper
- Bring a large pot of salted water to boil. When water is boiling, add the pasta and cook, stirring occasionally until al dente.
- Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven or large high-sided skillet over medium-high heat. Add onions and carrots, season with salt and pepper, and sauté until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about another minute. Add the pepper flakes and thyme and stir to coat. Add the wine, chicken broth, and capers; simmer to blend flavors, about 3-5 minutes.
- Reduce heat to low and add asparagus and peas. Cover and cook until the asparagus is crisp-tender and bright green, about 3-4 minutes.
- When the pasta is done, drain (reserving about some of the water) and add it to the sauce. Add the lemon juice and zest, butter, and grated Parmigiano, stirring constantly to melt the butter and coat the pasta. Add a little pasta water to loosen the sauce if necessary, and season to taste with salt and pepper.
- Serve, drizzling each portion with a little olive oil and sprinkling each with more Parmigiano.
I will give this a try. Looks scrumptious, Sharon. Thanks.
This reminds me of a dish my mom used to make. Sounds delish!
Susan York Clark says
Delicious! And oh so easy & fast. It’s going in my circulation of regular recipes. Thanks a bunch.
Chance Whitelock says
Fantastic blog! Do you have any helpful hints for aspiring writers? I’m hoping to start my own site soon but I’m a little lost on everything. Would you recommend starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely confused .. Any ideas? Kudos!
Juley Brown says
I made this last week and it was really good. Great flavor and healthy too. I couldn’t wait for leftovers! Looking forward to more good recipes.