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Asparagus Linguine

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition 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.

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Average Rating:
  • PrplMonky5
    Jul 24, 2018

    This was delicious! I felt there was a little too much asparagus though, I may cut that back just a tad next time. I used a real lemon, which I juiced, and I also added in some of the zest as well (which I think really made this dish even better!). This was super easy and the wine lemon made it a light dish, perfect for summer. I felt like the flavor didn't hold up quite as well w/ the leftovers, but it still tasted yummy.

  • ConnieK
    May 14, 2014

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

  • Nomax2
    Apr 27, 2013

    Asparagus didn't blend into the pasta very well.

  • deer hunter
    Jan 9, 2013

    No comment left

  • zachsmama03
    Oct 15, 2011

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

  • mmorales03
    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!

  • Covenantmom5
    Mar 2, 2010

    No comment left

  • holmanhouse1
    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!!!

  • MollyMax17
    Apr 16, 2007

    No comment left

  • mbeckner
    Mar 27, 2006

    No comment left