Description
A bright and fresh lemon asparagus pasta tossed in olive oil, garlic, and Parmesan for a light yet satisfying meal.
Ingredients
Scale
- 400 grams pasta
- 1 bunch asparagus, trimmed and cut
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, optional
Instructions
- Cook pasta in salted water until al dente and reserve 1/2 cup pasta water.
- Sauté garlic in olive oil, add asparagus and cook until tender.
- Add drained pasta to pan and toss with lemon zest and juice.
- Add pasta water and Parmesan, toss until silky.
- Season with salt and pepper and serve.
Notes
- Do not overcook asparagus.
- Reserve pasta water for silky sauce.
- Add cheese off heat to prevent clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 15mg
Keywords: lemon asparagus pasta, spring pasta recipe, easy vegetarian pasta, asparagus lemon spaghetti