Lemon-Dill Linguine with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A bright, simple pasta dish featuring tender linguine tossed with fresh dill and roasted asparagus for a springtime meal. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs linguine, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 12 oz linguine
• 1 lb asparagus
• 3 tbsp olive oil
• 2 tbsp fresh dill
• 1 lemon
• 2 cloves garlic
• 1/4 cup vegetable broth
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Trim asparagus stalks and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 12-15 minutes until tender-crisp.
2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
3. Step 3: While pasta cooks, mince 2 garlic cloves and heat remaining 2 tbsp olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant but not browned.
4. Step 4: Add drained linguine, 1/4 cup vegetable broth, 2 tbsp fresh dill, 1 tsp lemon zest, and 1/2 cup reserved pasta water to skillet. Toss for 2 minutes until sauce coats strands.
5. Step 5: Stir in roasted asparagus and squeeze juice from 1 lemon. Season with remaining salt and pepper. Cook for 1 more minute until heated through.