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Asparagus Pasta

A delightful pasta dish featuring al dente spaghetti tossed in a zesty lemon sauce with sautéed asparagus and garlic, making it a perfect quick meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound asparagus, preferably thin Trimmed and cut into 1 1/2-inch pieces
  • 4 cloves garlic Mince for sautéing
  • 1 medium lemon Zest and juice needed
  • 1 ounce Parmesan cheese Freshly grated or store-bought for serving
  • 1 pound dried spaghetti or other long pasta Can use linguine or bucatini
  • 4 tablespoons olive oil Divided for cooking
  • 1 1/2 teaspoons kosher salt Divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes Optional for heat
  • to taste fresh basil leaves For serving, optional

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Trim asparagus and cut it crosswise into 1 1/2-inch pieces.
  3. Mince garlic and finely grate lemon zest, then juice the lemon.
Cook Pasta
  1. Add dried pasta to the boiling water and cook for approximately 9 minutes.
Sauté Asparagus
  1. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
  2. Add asparagus, 1 teaspoon of kosher salt, black pepper, and red pepper flakes, sautéing for 3 to 4 minutes.
  3. Add minced garlic and sauté until fragrant, about 1 minute.
  4. Remove from heat and stir in lemon zest and juice.
Combine Pasta and Asparagus
  1. Reserve 1 cup of pasta water, then drain the pasta.
  2. Return the skillet to medium heat, add drained pasta, remaining kosher salt, and reserved pasta water.
  3. Toss and stir the pasta until al dente and water is almost absorbed, about 1 to 2 minutes.
Finish and Serve
  1. Remove from heat, add grated Parmesan and the remaining olive oil, and toss well.
  2. Serve garnished with additional Parmesan and fresh basil, if desired.

Notes

Best enjoyed hot. Pairs well with a garden salad or roasted vegetables. A chilled white wine complements the dish perfectly.