Recipe: Creamy Alfredo with Spinach Linguine

Creamy Alfredo with Spinach Linguine

3/4 lb. asparagus (ends cut off)
3/4 lb. Al Dente Spinach Linguine
4 tbsp. butter
1 cup heavy cream
1 dash of ground nutmeg
Salt (to taste)
Freshly Ground Black Pepper (to taste)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley

Add 1 tsp. of salt to a large pot of boiling water. Cut the asparagus into 1" pieces. Add the asparagus to the pot of boiling water and cook for 3-5 minutes until almost done; add the linguine to the pot of boiling water and cook for 3 minutes longer. Drain the pasta and asparagus; combine with the butter, heavy cream, nutmeg, salt, pepper and Parmesan cheese. Serve.

*Johnna's tip: The other day we decided to try Al Dente Pasta. Good...No, great idea. After watching one of our favorite TV cooks, Lidia Bastianich gently roll out and neatly slice some homemade pasta, we were inspired. Unfortunately, not inspired enough to pull out our own Kitchen Aid pasta maker and make homemade linguine, but enough to search through our cupboard for the next best thing. We decided it was time to try the pasta that had been sitting on our counter without a recipe to match. Creamy was the texture of the night and we needed some cheese to round the whole experience out.

How did we fail to try this pasta sooner?! Al Dente is some of the store-brought best pasta that we have ever tasted. It surpasses the boxed stuff that we're used to settling for (*since we're too lazy to roll out our own dough) and actually gives you the taste of something you just created in your own kitchen. Our next recipe will feature marinara and the garlic parsley Al Dente pasta...is it dinner time yet??