Home > Recipes > Asparagus Linguine

Asparagus Linguine Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

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.

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Asparagus Linguine Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 25 min.

Ingredients

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola 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.

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

Reviews for Asparagus Linguine (1)