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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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
- 0 to taste salt
- 0 to taste black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
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.
Step 2
While the pasta cooks, rinse the asparagus and trim off the tough ends. Cut the asparagus into 2-inch pieces.
Step 3
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.
Step 4
Add the asparagus to the skillet and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Step 5
Sprinkle the red pepper flakes and lemon zest over the asparagus. Stir well to combine.
Step 6
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.
Step 7
Stir in the fresh lemon juice and grated Asiago cheese. Toss until the cheese melts and coats the pasta evenly.
Step 8
Season with salt and freshly ground black pepper to taste.
Step 9
Garnish with chopped fresh parsley and serve immediately, adding more Asiago cheese on top if desired.
Nutrition Facts
| Serving size | (1008.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1484.7 |
| Total Fat 82.2g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 80mg | 0% |
| Sodium 3101.2mg | 0% |
| Total Carbohydrate 135.3g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 11.6g | |
| Protein 59.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 984.4mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1267.0mg | 0% |
Source of Calories