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Linguine with Asparagus and Asiago

Linguine with Asparagus and Asiago

Linguine with Asparagus and Asiago

Prep and Cook Time 30 minutes


Makes 4 servings


1 pound fresh asparagus, cut into 1-inch pieces
16 ounces uncooked linguine, broken in half
1 tablespoon butter or margarine
1 cup (4 ounces) shredded Asiago or grated Parmesan cheese
1/2 cup sour cream
1/2 cup pitted black olive slices
Salt and black pepper


  1. Place 3 quarts of water in Dutch oven; cover and bring to a boil over high heat.
  2. Drop asparagus into boiling water; boil 1 to 2 minutes or until crisp-tender. Remove with slotted spoon; rinse under cold water. Drain.
  3. Add linguine to boiling water; cook according to package directions until al dente. Drain.
  4. Combine linguine and butter in large bowl; toss gently until butter is melted. Add asparagus, cheese, sour cream and olives; toss gently until linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.

Nutritional Information

Sodium 1023 mg
Protein 26 g
Carbohydrate 96 g
Cholesterol 46 mg
Total Fat 27 g
Calories 717

Dietary Exchange

Fat 4-1/2
Meat 1
Vegetable 1
Starch 6

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