Parmesan Garlic Linguine & Knots

This might have been one of the most basic, but most delicious meals I’ve had in a while. I used two recipes I found on pinterest, and one of my own. Combined, they made a great twist on the classic “pasta, vegetable, bread” dinner combo. I made Parmesan & Garlic Linguine, Roasted Asparagus, and Parmesan Knots. Recipes below!

Linguine (original recipe here)

1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced {I used a microplane}
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano {use the real stuff!}
fresh parsley, for garnish {optional}

Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Roasted Asparagus

1 bunch asparagus spears, tough part of stem cut off
2 tbs butter OR 2 tbs olive oil
1 clove garlic, minced
1 tsp sea salt
1 tsp ground black pepper

Preheat oven to 350 degrees. Place asparagus spears in a glass baking dish. Melt butter in microwave and pour over asparagus. Use olive oil instead to make this vegan and a bit healthier. Shake the dish around a bit until all the spears are well coated. Spread out flat in dish, and sprinkle minced garlic, salt, and pepper over the top. Bake for 15-20 minutes or until spears are tender when pierced with a fork and lightly browned. Boom! Just that easy.

Parmesan Garlic Knots (original recipe here)

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakesInstructions:
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. 

I paired this dish with a Cabernet Sauvignon. I know guides typically say to pair white wines with pasta, but to be honest I’m not a huge fan of white wine. Love my cabernet with almost everything!

Tags: , , , , , ,

Categories: Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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