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Linguine With Asparagus and Pine Nuts

Linguine With Asparagus and Pine Nuts
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
  3. Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 612
  • Fat 27g
  • Sat Fat 6g
  • Cholesterol 15mg
  • Sodium 867mg
  • Protein 25g
  • Carbohydrate 70g
  • Sugar 6g
  • Fiber 6g
  • Iron 6mg
  • Calcium 355mg
What does this mean? See Nutrition 101 .

Quick Tip

Instead of peeling and slicing the garlic, simply smash the unpeeled cloves with the blade of a heavy knife, discard the skins, and cook the crushed cloves. You’ll still get plenty of flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.