Lemony Shaved Asparagus Linguine with Higher-Protein Pasta Tips

Ah, pasta — the quick, comforting dinner that many busy vegetarians rely on. There’s nothing wrong with that: pasta is tasty and endlessly adaptable. Change the sauce or the vegetables and you’ve got a fresh meal every time.

In our house, pasta shows up about once a week. It’s often not from a strict recipe — more a quick improvisation. Lately, though, I’ve been paying more attention to nutrition, especially protein, and realized many of my go-to vegetable-and-pasta dinners were light on protein. Small changes make a big difference, so here are a few ways I’ve beefed up (well, plant-boosted) our pasta meals.

Add some “meat.” Plant-based sausages or seitan make an excellent protein boost and add satisfying texture. I like to keep a few favorites on hand to toss into a pan when I want a heartier bowl.

Pair pasta with legumes. Sauces based on lentils, or simply adding cooked chickpeas or white beans to the dish, increase protein and fiber and make the meal more filling. Red lentil sauces freeze well and are easy to batch-cook.

Top with cheese. A modest sprinkle of a hard cheese can add a surprising amount of protein — just a quarter cup can contribute up to about 10 grams.

Try higher-protein pasta. Pastas made from chickpeas, lentils, or other beans provide more protein than traditional wheat pasta. They still taste great and help keep you full longer.

One of my favorite spring dishes is Lemony Shaved Asparagus Linguine. You can make it with any pasta, but I prefer a higher-protein option so the meal feels more substantial. In this recipe, spring asparagus is peeled into delicate ribbons with a vegetable peeler and tossed with linguine, olive oil, and fresh lemon juice.

To add crunch and savory depth, I finish the pasta with a simple garlicky panko topping. I first encountered panko on pasta years ago and loved the contrast of tender noodles and crisp crumbs; it’s a great addition when the sauce is light and you want extra texture.

Photos by Lindsey Johnson

Lemony Shaved Asparagus Linguine

Use a higher-protein linguine, such as chickpea pasta, and this simple vegetarian dish delivers about 34 grams of protein per serving.

Prep Time
10 mins

Cook Time
15 mins

Total Time
25 mins

Course:
Main Dishes

Cuisine:
Pasta

Servings:
4 servings

Calories:
549kcal

Author:
Hello Veggie

Ingredients

3 tablespoons olive oil divided
2 cloves garlic divided
1/2 cup panko breadcrumbs
Salt and pepper to taste
8 ounces dry linguine cooked until just al dente (about a minute or two less than package instructions)
1 pound asparagus sliced into ribbons with a vegetable peeler
Zest from 1 lemon
1 tablespoon freshly squeezed lemon juice
1/4 cup grated Parmesan cheese
1/4 cup coarsely chopped fresh basil

Instructions

In a large skillet over medium heat, warm 1 tablespoon of olive oil until shimmering.
Crush one garlic clove and add it to the skillet. Cook until fragrant, about 30 seconds. Add the panko and toast, stirring frequently, until lightly browned, about 3 minutes.
Season the toasted panko with salt and pepper, then transfer it to a bowl. Wipe the skillet clean.
Return the skillet to medium heat. Crush the second garlic clove and add it along with the remaining 2 tablespoons of olive oil. Cook 30 seconds, then add the cooked linguine and shaved asparagus; toss to coat.
Remove from heat and toss in the lemon zest, lemon juice, Parmesan, and basil. Season with salt and pepper to taste. Divide among bowls and sprinkle each serving with about 2 tablespoons of the panko mixture. Add extra Parmesan if desired.

Notes

If you prefer not to shave the asparagus, cut it into 1-inch pieces and steam until tender, then toss with the linguine in the skillet.

Nutrition