Description
This vibrant Lemon Asparagus Pasta recipe is a fresh and simple dish perfect for a quick weeknight dinner. Tender asparagus and zesty lemon elevate classic spaghetti, tossed with garlic and olive oil, and finished with grated Parmesan cheese for a bright, flavorful meal ready in just 25 minutes.
Ingredients
Scale
Pasta and Vegetables
- 250 grams (about 8.8 ounces) spaghetti
- 200 grams (about 7 ounces) fresh asparagus, trimmed and cut into 2-inch pieces
Flavorings
- Lemon zest from 1 medium lemon
- Lemon juice from 1 medium lemon (about 2 tablespoons)
- 3 cloves garlic, minced
- 3 tablespoons olive oil
Cheese and Seasoning
- 50 grams (about 1/2 cup) Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the asparagus: Rinse the fresh asparagus under cold water, trim off the tough woody ends, and cut the asparagus into 2-inch pieces to ensure even cooking.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, releasing its aromatic flavor.
- Toss pasta and asparagus: Add the drained spaghetti and the prepared asparagus pieces into the skillet. Toss gently to combine and warm through, allowing the asparagus to slightly soften.
- Add lemon and adjust sauce: Stir in the lemon zest and lemon juice. Gradually add the reserved pasta water, a little at a time, until you reach the desired sauce consistency that lightly coats the pasta and asparagus.
- Serve with Parmesan: Plate the pasta into elegant nests for presentation. Top generously with grated Parmesan cheese and, if desired, sprinkle additional lemon zest to brighten the dish further. Season with salt and black pepper to taste and serve immediately.
Notes
- For a creamier texture, you may stir in a small amount of pasta water with the Parmesan cheese to help it melt smoothly.
- To blanch asparagus before adding to the skillet, briefly boil for 2 minutes then shock in ice water to keep the vibrant green color and crispness.
- Use fresh lemon juice and zest for the best citrus flavor rather than bottled lemon juice.
- This dish pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
