Lemon Asparagus Pasta
A fresh and zesty pasta dish featuring lemon and asparagus, quick to make and customizable for any occasion.
Ingrédients
Pasta Base
- 200 g spaghetti Can substitute with whole grain or gluten-free pasta.
Vegetables
- 150 g asparagus, trimmed Can substitute with green beans or spinach.
- 2 cloves garlic, minced Fresh garlic recommended.
Flavor Enhancers
- 2 tablespoons olive oil Adds richness.
- 1 whole lemon, juiced and zested Fresh lemon is best for brightness.
- to taste salt Adjust according to preference.
- to taste pepper Freshly cracked is preferred.
Optional Toppings
- to taste Parmesan cheese, grated Omit for vegan version or substitute with nutritional yeast.
Instructions
Preparation
- Gather all ingredients. Wash and trim the asparagus, cut into bite-sized pieces. Mince the garlic and zest and juice the lemon.
Cooking Pasta
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente, approximately 8-10 minutes.
- Two minutes before the pasta is finished, add the trimmed asparagus to the boiling water.
Combining
- Once cooked, drain the pasta and asparagus together, reserving about half a cup of the pasta water.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the drained spaghetti and asparagus to the skillet, tossing to coat with the garlic oil.
- Stir in the lemon juice and zest, and season with salt and pepper.
- If the mixture appears dry, gradually add some reserved pasta water until desired consistency is reached.
Serving
- Plate the Lemon Asparagus Pasta while hot. Top with grated Parmesan cheese if desired and enjoy!
Notes
Best enjoyed fresh, but can be stored in the refrigerator for 3-4 days. Reheat gently to avoid overcooking the asparagus.