Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes
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 ready in about 35 minutes pairs linguine, trimmed asparagus, packed in oil 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.
Can I substitute ingredients in Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Asparagus & Lemon Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
