Tangy Asparagus Linguine

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Servings: 4 Difficulty: Intermediate
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A bright, spring-inspired pasta dish featuring tender asparagus and a zesty lemon-garlic sauce.
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This vibrant Tangy Asparagus Linguine is a perfect springtime meal that balances the earthy sweetness of fresh asparagus with the bright acidity of lemon and garlic. The dish comes together quickly, making it an ideal choice for busy weeknights or a light lunch. The linguine is tossed in a simple yet flavorful sauce made with reduced-calorie margarine, white wine, and freshly ground pepper, ensuring a light but satisfying experience. Topped with a blend of parmesan and light mozzarella, the pasta offers a creamy texture without being heavy. It&# 226;€™s a vegetarian-friendly option that feels elegant enough for entertaining but simple enough for everyday cooking. Serve immediately to enjoy the fresh flavors and vibrant colors.

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Tangy Asparagus Linguine

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 92.6

Description

This vibrant Tangy Asparagus Linguine is a perfect springtime meal that balances the earthy sweetness of fresh asparagus with the bright acidity of lemon and garlic. The dish comes together quickly, making it an ideal choice for busy weeknights or a light lunch. The linguine is tossed in a simple yet flavorful sauce made with reduced-calorie margarine, white wine, and freshly ground pepper, ensuring a light but satisfying experience. Topped with a blend of parmesan and light mozzarella, the pasta offers a creamy texture without being heavy. It&# 226;€™s a vegetarian-friendly option that feels elegant enough for entertaining but simple enough for everyday cooking. Serve immediately to enjoy the fresh flavors and vibrant colors.

Ingredients

Directions

  1. Cook linguine according to package directions until just tender; drain and keep warm.
  2. While pasta cooks, diagonally slice asparagus into 1/2-inch pieces.
  3. In a large skillet over medium heat, melt margarine.
  4. Add finely chopped onion and minced garlic; cook for 5 minutes, stirring often, until onion is soft.
  5. Add sliced asparagus; cook for 2 minutes, stirring often.
  6. Add 2 tablespoons dry white wine (or chicken broth) and 2 tablespoons fresh lemon juice; cook for 1 minute longer.
  7. Season with salt and freshly ground pepper; remove from heat.
  8. Toss the asparagus mixture with the cooked linguine and 1/4 cup grated Parmesan cheese.
  9. Transfer to a serving platter and top with 3 oz shredded light mozzarella cheese.
  10. Garnish with strips of fresh lemon peel and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 92.6kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 81.5mg4%
Total Carbohydrate 9.3g4%
Dietary Fiber 4.5g18%
Sugars 4.4g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor. If avoiding alcohol, substitute with an equal amount of chicken or vegetable broth.

Ensure asparagus is peeled if the stalks are thick to ensure tenderness. Trim woody ends before slicing.

For a richer flavor, you can use regular butter instead of reduced-calorie margarine.

Serve immediately after assembling to keep the pasta warm and the mozzarella slightly melted.

Keywords: asparagus, linguine, pasta, lemon, garlic, vegetarian, spring, quick dinner, light meal, white wine, parmesan, mozzarella, healthy, easy recipe, weeknight dinner, italian-inspired, fresh herbs, low calorie
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