Asparagus & Lemon Linguine - cooking recipe

Ingredients

8 ounces whole wheat linguine
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup lemon juice, fresh
1 bunch asparagus, sliced
1/2 cup sun-dried tomato, Chopped
1 pinch salt and pepper
1/2 cup vegan parmesan cheese (optional)

Preparation

Cook pasta according to package directions. Remove noodles from water with a slotted spoon, reserving boiling water. Blanch asparagus in water for 30 seconds, until bright green. Drain and reserve 1/2 cup of cooking water.
Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes and saute for 30 seconds. Remove from heat.
Add pasta, sun-dried tomatoes and asparagus and toss everything together. Pour in lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
Add Parmesan and serve.