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Ingredients

• ✓ whole wheat linguine
• lemon
• olive oil
• onion
• black pepper
• chicken broth
• parmesan cheese
• butter
• shrimp
• garlic
• asparagus
• metal skewer
• cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
2. 2 While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.
3. 3 Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.
4. 4 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
6. 6 Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once.
7. 7 Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

By Elaine

Ingredients

• ✓ whole wheat linguine
• cherry tomato
• tomato
• garlic
• chicken broth
• olive oil
• balsamic vinegar
• red pepper flake
• salt
• black pepper
• basil
• flat-leaf parsley
• oregano
• ricotta cheese
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
3. 3 Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
4. 4 Remove from the oven and stir in basil, parsley, and oregano.
5. 5 When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
6. 6 Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
7. 7 Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
8. 8 Add ricotta cheese and stir until melted and smooth.
9. 9 Serve topped with Pecorino Romano cheese.

By Scott Koeneman