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Linguine with Spinach and Asiago Cheese

Recipe Image

Quick, easy and delicious describe this recipe. Serve with salad and a hearty whole grain roll.

Preparation facts

Servings: 4

Yield: 8 cups (1.9L)


12 oz (340g) linguine, uncooked

1 Tbs (15mL) olive oil

6 cloves garlic, minced

3 cups (105g) spinach leaves, whole, fresh, packed

3 Tbs (25g) Asiago cheese*, grated (or fresh, grated Parmesan)

1/2 tsp (2g) black pepper, freshly ground


In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done and drain.

In a large sauté pan, heat oil. Add garlic and cook for one minute. Add spinach and cook just until wilted. Add linguine to spinach, mix together and heat. Mix in Asiago cheese and ground pepper and heat just until cheese begins to melt.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 330
Calories from Fat 55 (17%)
% Daily Value*
9%Total Fat 6g
8%Saturated Fat 1.6g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.5g
2%Cholesterol 5mg
4%Sodium 88mg
8%Potassium 264mg
19%Total Carbohydrate 57g
10%Dietary Fiber 2.4g
Sugars 0g
Sugar Alcohols 0g
23%Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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