Description
A light and zesty pasta dish featuring tender asparagus, garlic, and fresh lemon juice, perfect for a spring or summer meal.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti or linguine)
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 1/4 cup reserved pasta water
Instructions
- Cook pasta according to package instructions. During the last 2 minutes of cooking, add asparagus to the boiling water with the pasta. Reserve 1/4 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the cooked pasta and asparagus to the skillet. Toss to combine with the garlic oil.
- Add lemon juice, lemon zest, and reserved pasta water. Stir until the pasta is coated evenly.
- Mix in Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Serve warm, garnished with extra cheese and parsley if desired.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use whole wheat or gluten-free pasta if preferred.
- For extra flavor, sprinkle with crushed red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg