Asparagus Pasta
A delightful and vibrant dish featuring tender asparagus, aromatic garlic, and zesty lemon, perfect for any occasion.
Ingredients
Fresh Ingredients
- 1 pound asparagus, preferably thin Trimmed and cut into bite-sized pieces
- 4 cloves garlic Minced
- 1 medium lemon Zested and juiced
Pasta and Seasoning
- 1 pound dried spaghetti or other long pasta such as linguine or bucatini
- 4 tablespoons olive oil, divided For cooking and serving
- 1.5 teaspoons kosher salt, divided For seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional) For a bit of heat
- Fresh basil leaves for serving (optional) To garnish
Cheese
- 1 ounce Parmesan cheese 1/2 cup freshly grated or 1/3 cup store-bought grated
Instructions
Preparation
- Bring a large pot of salted water to a boil. Trim the asparagus and cut it into 1.5-inch pieces.
- Mince the garlic, zest the lemon, and juice it until you have 3 tablespoons.
Cooking Pasta
- Cook the pasta according to package instructions, about 9 minutes, but one minute less than al dente.
Sautéing
- In a skillet, heat 3 tablespoons of olive oil over medium heat.
- Add asparagus, 1 teaspoon salt, black pepper, and red pepper flakes. Sauté for 3 to 4 minutes until bright green.
- Add garlic and sauté for another minute. Remove from heat and stir in lemon zest and juice.
Combining
- Reserve 1 cup of pasta water, drain the pasta, and return it to the skillet.
- Add remaining salt, reserved pasta water to the skillet, and cook for 1 to 2 minutes while tossing until pasta is al dente and water is mostly absorbed.
- Remove from heat, add Parmesan cheese and 1 tablespoon olive oil, and toss.
Notes
Use a large serving bowl for family-style dining or elegant plates for a more refined presentation. Store leftovers in an airtight container and consume within three days. Consider freezing for longer storage but expect loss of crispness in asparagus.