Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, spring-inspired pasta dish featuring tender asparagus, sun-dried tomatoes, and a bright lemon-herb sauce that clings to al dente pasta. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs linguine, asparagus, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Italian cuisine 520 cal/serving

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Ingredients

8 oz linguine
12 oz trimmed asparagus
2 oz packed in oil sun-dried tomatoes
1 medium lemon
1/4 cup finely chopped fresh basil
2 cloves minced garlic
3 tbsp olive oil
1/4 cup toasted pine nuts
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz linguine and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
Step 2: While pasta cooks, cut asparagus into 1-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cook for 5-6 minutes until tender-crisp, stirring occasionally.
Step 3: Add sun-dried tomatoes (drained and chopped), 2 minced garlic cloves, and 1/4 cup chopped basil to the skillet. Sauté for 1 minute until fragrant, then stir in 1 tbsp lemon juice and 1/2 tsp black pepper.
Step 4: Add drained linguine to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta. Stir in remaining lemon zest and 1/4 cup toasted pine nuts. Season with 1 tsp sea salt and additional black pepper to taste.