This is such a fantastic summer pasta dinner loaded with goodness! Brown butter goat cheese veggie linguine all marries together gorgeously and quickly with the light sauce and fresh pasta.
- 1 dash olive oil
- 1 bunch asparagus tips only
- 1 head broccoli cut into bite sized florets
- 8 ounces cremini mushrooms thinly sliced
- 1 whole shallot diced small
- 3 cloves garlic minced
- 1 tablespoon fresh basil roughly chopped
- 1/2 cup slivered almonds
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons white wine
- 1 stick butter
- 2 whole lemons juiced
- 4 ounces goat cheese
- 1/4 cup grated parmesan
- 1 pound fresh linguine
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First, get a large pot of water on the stove to boil for the linguine. Then get a large skillet with deep sides on the stove and heat the olive oil in it over medium high heat. Add the asparagus, broccoli, mushrooms and shallot and let them get soft and fragrant for about 5 minutes. Then add in the basil, garlic and slivered almonds to just toast them up for a minute. Season everything with a pinch each of salt and pepper and add in the white wine. Let the wine cook off for a couple of minutes, then remove everything to a plate. Reduce the heat to medium and add the stick of butter. Let it melt and gently sizzle until it becomes golden brown and nutty smelling.
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Pour in the lemon juice, goat cheese and parmesan cheese and stir everything together well. At this point, the water should be boiling. Salt the water generously, then boil the fresh linguine for just a minute. Reserve 3/4 cup of the salty, starchy water and add it to the cheesy sauce to loosen it up. Drain the pasta and add it to the skillet of sauce, along with the set aside veggies and almonds. Toss it all together thoroughly and take it off the heat. Serve immediately in pretty bowls! It also makes great leftovers.