This recipe came together perfectly and I couldn’t have been more pleased with the results! The spinach and chive pasta compliments the white wine alfredo sauce so well, and the lemon and garlic flavors of the asparagus added the finishing touches that equaled a delicious meal! This recipe is a much healthier choice if you are in the mood for pasta. Bring on the flavor!
- ½ lb. (8 oz.) chive and spinach linguine (I used Trader Joe’s)
- 2 Tbsp. unsalted Kerrygold butter
- 2 Tbsp. unbleached all purpose flour
- ½ cup dry white wine
- 1 cup organic milk
- 3 garlic cloves, minced
- salt and pepper to taste
- ¾ cup parmesan cheese
- ¼ cup fresh parsley, chopped, for garnish
- 1 Tbsp. coconut oil
- lemon garlic Flavor God seasoning, to taste
1 lb. fresh asparagus, tips only (cut the asparagus about 2 to 3-inches from the top)
- Cook the linguine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
- In a large non-stick pan, add 1 T. coconut oil and turn stove to medium-high heat. Once pan is hot, add asparagus.
- Salt and pepper asparagus well and then season with lemon garlic seasoning. Cook until tender and remove from heat.
- Melt butter in empty pasta pot over medium heat. When butter is melted, whisk in flour to form a roux. Cook for 1 minute until roux is fragrant.
- Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
- Add milk to mixture and whisk to combine and then add garlic cloves, continue whisking.
- Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. It takes time for the wine to cook down so that it is not overpowering. Stir until cheese has melted and you have a smooth sauce.
- Mix the asparagus with the pasta, and top with the white wine alfredo sauce. Sprinkle fresh parsley and parmesan on top for a delicious finish.