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Asparagus Linguine Recipe

Asparagus Linguine Recipe photo by Taste of Home

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Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

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Diabetic Friendly

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Asparagus Linguine Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat.
Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 245 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Originally published as Asparagus Linguine in Light & Tasty August/September 2003, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asparagus Linguine

Asparagus Linguine

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Reviewed on Apr. 27, 2013 by Nomax2

Asparagus didn't blend into the pasta very well.

Reviewed on Oct. 15, 2011 by zachsmama03

This was good. I added chicken to add protein to the meal.

Reviewed on May. 16, 2011 by mmorales03

Neither my husband or I are a lover of asparagus, but it's one of the few veggies my almost 2 year old will eat. So, I gave this recipe a try and we all LOVED it!!! I've made it 3 times already since trying it, and I'm making it again for dinner tonight. I didn't have linguine the first time I made it so I used shell pasta instead. Awesome! It was like the shells scooped up the flavor and it was fabulous. I've used other pastas since, but we still prefer shell pasta the most!

Reviewed on Mar. 11, 2008 by holmanhouse1

This was Sooooo GOOD!! It is definitely a keeper. I didn't have linguini so I used rotinit (spinach, carrot & wheat). It looked so nice w/all the colors!!

Yummmm!!!