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Asparagus and Lemon Pasta Recipe

Italian · Main course · 25 min total

A light and vibrant spring pasta featuring tender asparagus and bright lemon, perfect for a quick weeknight dinner.

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 cup (50 g) grated Parmesan cheese
• 1/4 cup (60 ml) reserved pasta water
• Salt and black pepper to taste
• Optional: red pepper flakes for heat

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add asparagus pieces and cook, stirring occasionally, until bright green and tender-crisp, about 3-4 minutes.
4. Reduce heat to low. Add lemon zest, lemon juice, and 1/4 cup reserved pasta water to the skillet. Stir to combine.
5. Drain pasta and add to the skillet. Toss well, adding more pasta water if needed to create a light sauce.
6. Remove from heat. Stir in Parmesan cheese until melted. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan if desired.

Tips

• For a vegetarian version, use a vegetarian Parmesan or omit cheese and add a splash of cream.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.
• Add grilled chicken or shrimp for extra protein.

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