Description
This vibrant Asparagus and Lemon Pasta recipe combines fresh, crisp asparagus and zesty lemon flavors with tender pasta for a light yet satisfying vegetarian meal. Perfect for spring, this easy one-pan dish is infused with garlic and finished with Parmesan cheese, offering a refreshing and flavorful pasta experience.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces pasta (linguine, fettuccine, or spaghetti)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Sauce and Seasonings
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta and Asparagus: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the last 3 minutes of cooking, add the asparagus to the pot. Reserve 1/2 cup of the pasta water, then drain the pasta and asparagus together.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, taking care not to brown it. Stir in the lemon zest, lemon juice, and red pepper flakes if using.
- Toss Pasta with Sauce: Add the drained pasta and asparagus to the skillet and toss well to coat. Gradually add the reserved pasta water a little at a time to loosen the sauce, ensuring it becomes creamy and adheres to the pasta.
- Add Parmesan and Season: Stir in the grated Parmesan cheese until melted and creamy. Season the pasta generously with salt and freshly ground black pepper to taste.
- Serve: Serve the pasta immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired for an extra burst of flavor.
Notes
- For added protein, top with grilled chicken or shrimp.
- To make this dish vegan, replace Parmesan cheese with a dairy-free alternative.
- Use the pasta cooking water sparingly to avoid a watery sauce; add gradually until desired consistency is achieved.
- Fresh lemon juice is key for bright flavor, avoid bottled lemon juice for best results.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
