Description
A fresh and flavorful asparagus pasta dish that combines tender asparagus, sautéed garlic, and bright lemon for a quick and delicious weeknight dinner.
Ingredients
- 1 pound asparagus, preferably thin
- 4 cloves garlic
- 1 medium lemon
- 1 ounce Parmesan cheese (about 1/2 cup freshly grated)
- 1 pound dried spaghetti or other long pasta options
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Trim the asparagus by cutting it diagonally into bite-sized pieces.
- Mince the garlic.
- Zest the lemon to obtain about 1 tablespoon of zest, and juice it until you have 3 tablespoons of juice.
- Grate the Parmesan cheese finely.
- Add the dried pasta to the boiling water and cook for about 9 minutes, or 1 minute less than al dente, according to package instructions.
- Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the asparagus, 1 teaspoon kosher salt, black pepper, and red pepper flakes. Sauté until the asparagus is bright green and crisp-tender.
- Stir in the garlic and sauté until fragrant. Remove from heat and mix in the lemon zest and juice.
- Reserve 1 cup of pasta water, then drain the pasta.
- Return the skillet to medium heat and add the drained pasta, remaining salt, and reserved pasta water. Toss until the pasta is al dente and most of the water is absorbed.
- Remove from heat, fold in the Parmesan cheese and remaining olive oil. Toss to combine.
- Serve with additional grated Parmesan and torn fresh basil leaves.
Notes
For added flavor, consider incorporating other vegetables like cherry tomatoes or proteins like shrimp or chicken. Store leftovers in airtight containers for up to 3 days.