Asparagus Linguine Recipe

4.5 5 9
Asparagus Linguine Recipe
Asparagus Linguine Recipe photo by Taste of Home
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Asparagus Linguine Recipe

Read Reviews
4.5 5 9
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 245 calories, 7g fat (2g saturated fat), 7mg cholesterol, 217mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Asparagus Linguine in Light & Tasty August/September 2003, p45

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Reviews forAsparagus Linguine

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ConnieK User ID: 282614 45464
Reviewed May. 14, 2014

"Loved this, excellent flavor and beautiful presentation. Will be making again. Thanks for sharing the recipe!"

MY REVIEW
Nomax2 User ID: 7243047 70262
Reviewed Apr. 27, 2013

"Asparagus didn't blend into the pasta very well."

MY REVIEW
zachsmama03 User ID: 2479085 70261
Reviewed Oct. 15, 2011

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

MY REVIEW
mmorales03 User ID: 5478097 70260
Reviewed May. 16, 2011

"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!"

MY REVIEW
holmanhouse1 User ID: 2679907 130759
Reviewed Mar. 11, 2008

"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!!!"

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