INGREDIENTS
8oz container Aged Asiago Pine River Cheese Spread
1 pound linguine pasta
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, sliced
1 red bell pepper seeds removed then sliced into ¼ inch strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
¼ teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil; add linguine and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus, carrots, and red pepper until tender yet firm to the bite, about 5 minutes.
Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir in full container of Pine River Aged Asiago and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.