Quick Dinner

Linguine with Asparagus

and creamy lemon sauce
Average: 5 (3 votes)
(3 votes)
Linguine with Asparagus

Linguine with Asparagus - Creamy spring classic

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25 min.

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo offers consumers guidance on a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..

Basil is a benefit for the stomach: essential oils and tannins help with flatulence, stomach pressure as well as cramps.

Instead of asparagus, you can use other green vegetables for the sauce, for example broccoli, spinach or kale.

1 serving contains
(Percentage of daily recommendation)
Calorie616 cal.(29 %)
Protein22 g(22 %)
Fat22 g(19 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage15.3 g(51 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.4 mg(28 %)
Vitamin K45.7 μg(76 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.3 mg(21 %)
Folate121 μg(40 %)
Pantothenic acid1.6 mg(27 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C25 mg(26 %)
Potassium600 mg(15 %)
Calcium138 mg(14 %)
Magnesium163 mg(54 %)
Iron4.7 mg(31 %)
Iodine38 μg(19 %)
Zinc4.5 mg(56 %)
Saturated fatty acids11.6 g
Uric acid120 mg
Cholesterol36 mg
Complete sugar7 g


18 ozs Asparagus
1 organic lemon
1 bunch Basil
18 ozs wholewheat tagliatelles (Linguine)
1 ½ ozs butter
7 ozs Heavy cream
white peppers
1 ¾ ozs Pumpkin seed (2 TBSP.)
How healthy are the main ingredients?
Pumpkin seedBasilsaltNutmeg

Preparation steps


Wash the asparagus, cut off the woody ends and if needed peel the lower third of the spears. Cut spears diagonally into pieces about 1 inch long. Cook in boiling salted water for 5-6 minutes. Then rinse, drain, and set aside.


Meanwhile, rinse lemon in hot water, rub dry, grate 1-2 tsp peel and squeeze juice from 1 lemon half (use remaining half elsewhere).


Wash basil, pat dry and pluck leaves. Cook linguine according to package directions in plenty of boiling salted water until al dente.


In the meantime, melt butter in a large frying pan over low heat for 2 minutes. Add lemon zest and juice, bring to a boil briefly, and whisk in cream. Bring to a boil and simmer sauce over medium heat, stirring until creamy. Season with salt, pepper, and freshly grated nutmeg.


Drain the linguine in a sieve, reserving some of the cooking water. Immediately mix with lemon sauce, basil and asparagus and heat briefly. Add salt and pepper, stir in 1-2 tablespoons of the cooking water if needed. Roughly chop the pumpkin seeds. Arrange pasta on plates and decorate with seeds.