The Lioni featured fall recipe
Welcome Fall with a warm delicious dish of pasta tossed with asparagus, sun dried tomatoes and natural wood smoked mozzarella!
INGREDIENTS
- 10 ounces linguine
- 3 tablespoons olive oil
- 6 ounces asparagus spears, trimmed and cut into 1-inch pieces
- 8 sun-dried tomatoes, each cut into thin strips
- ¾ cup vegetable broth
- salt and ground black pepper
- 6 ounces Lioni smoked mozzarella, diced
- 3 tablespoons grated Parmesan cheese
PREPARATION
- Heat large pot of salted water to boiling. Add linguine; cook about 11 minutes. Drain well.
- In large skillet over medium-high heat, add 1 tablespoon olive oil, cook asparagus and sun-dried tomatoes for 2 minutes. Add vegetable broth; simmer for 5 minutes.
- Toss linguine with asparagus mixture, remaining 2 tablespoons olive oil and smoked mozzarella. Add salt and pepper to taste. Sprinkle with grated Parmesan cheese.
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