Whole-Wheat Linguine with Asparagus and Lemon

INGREDIENTS

8 oz

whole-wheat linguine (or other long, skinny pasta)

2 tbsp

olive oil

shallot, minced

1 lb

asparagus, ends trimmed and cut into 1-inch pieces

3 cloves

garlic, minced

1/2 tsp

salt

1 tsp

ground black pepper, divided

1/2 cup

dry white wine

1 cup

vegetable stock

lemon, zested and juiced

1/4 cup

parmesan cheese, grated, plus more for garnish