Lemon Asparagus Pasta
A vibrant and delicious lemon asparagus pasta that's perfect for a quick weeknight dinner.
Equipment
- large pot
- large pan
Ingredients
- 8 ounces pasta (linguine, fettuccine, or spaghetti)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 2 tablespoons olive oil or butter
- 3 cloves garlic (minced)
- 1 lemon zest of
- 3 tablespoons lemon juice
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup grated Parmesan cheese or dairy-free alternative
- ½ cup reserved pasta water
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup peas fresh or frozen, optional
- ½ teaspoon Italian seasoning or fresh herbs (basil/parsley), optional
- ¼ cup toasted pine nuts optional
- ¼ cup heavy cream for a creamy version, optional
Instructions
- Boil salted water and cook pasta until al dente, reserving ½ cup of pasta water before draining.
- In a pan, warm olive oil or butter, sauté asparagus for 3–5 minutes, then add garlic and cook until fragrant.
- Mix in lemon zest, juice, salt, and pepper, stirring for one minute.
- Combine drained pasta with asparagus mixture, adding reserved pasta water and tossing to coat.
- Top with Parmesan, red pepper flakes, or herbs, and serve immediately.
Notes
For a vegan version, use dairy-free Parmesan and olive oil. For gluten-free, opt for gluten-free pasta. Add protein with shrimp, chicken, or tofu. For creaminess, mix in heavy cream or cashew cream.