Linguine with Asparagus and Asiago
Brighten up your dinner table with this delightful Linguine with Asparagus and Asiago recipe, a perfect blend of fresh, zesty, and savory flavors. Tender linguine is tossed with crisp asparagus sautéed in fragrant garlic and olive oil, then elevated with a hint of red pepper flakes and the brightness of lemon zest and juice. The dish is finished with creamy, nutty Asiago cheese that melts into a velvety sauce, tying everything together beautifully. Ready in just 35 minutes, this spring-inspired pasta is quick, simple, and elegant, offering a restaurant-quality meal at home. Serve it as a light main course or a side dish, garnished with fresh parsley and extra Asiago for an effortless yet impressive meal. Perfect for weeknight dinners or entertaining, this recipe is a must-try for pasta lovers and asparagus fans alike!
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Recipe Information
Ingredients
- 12 ounces linguine
- 1 pound asparagus
- 3 tablespoons olive oil
- 4 cloves garlic
- 0.5 teaspoons red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup Asiago cheese
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, rinse the asparagus and trim off the tough ends. Cut the asparagus into 2-inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the garlic, minced, and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the asparagus to the skillet and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Sprinkle the red pepper flakes and lemon zest over the asparagus. Stir well to combine.
Add the drained linguine to the skillet with the asparagus. Pour in 1/3 cup of the reserved pasta water and toss to combine, adding more pasta water as needed to create a light sauce.
Stir in the fresh lemon juice and grated Asiago cheese. Toss until the cheese melts and coats the pasta evenly.
Season with salt and freshly ground black pepper to taste.
Garnish with chopped fresh parsley and serve immediately, adding more Asiago cheese on top if desired.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 11.6 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
