Lemon asparagus pasta is a bright and flavorful pasta that’s perfect for spring and summer! Thinly sliced asparagus is quickly sauteed with garlic and oil and tossed with al dente pasta, lemon zest, and juice. Finished with hand-torn fresh basil and grated parmesan cheese, this pasta is as easy to eat as it is to make
Serves 4
INGREDIENTS
1 pound spaghetti or linguine
1 bunch asparagus sliced diagonally on a thin bias
½ cup extra virgin olive oil divided
6 cloves garlic sliced
½ teaspoon hot red pepper flakes
3 cups pasta water will most likely not need it all
1 lemon zested and juiced
salt and pepper to taste
¼ cup basil hand torn
½ cup parmesan grated
INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons per gallon) to boil.
Meanwhile, cut off and discard the bottom 2 inches of the asparagus and slice it into 3-inch long thin pieces on a diagonal bias. At this point cook the spaghetti until 1 minute less than al dente.
Heat a large pan to medium-low and coat the pan with a ¼ cup of extra virgin olive oil. Saute the garlic for 1-2 minutes or until fragrant then add the red pepper flakes and the asparagus. Cook for 1-2 minutes longer until the asparagus just turns bright green.
When the pasta is almost done cooking add 1 cup of pasta water to the pan and turn the heat to medium.
Add the almost-cooked pasta to the pan and toss to coat. Season with a bit of salt and pepper. If the pasta is too dry add a bit more pasta water and toss once more.
Once the pasta reaches a perfect al dente, remove the pan from heat and add in the lemon juice and lemon zest and toss to emulsify. Add the basil and a hefty drizzle of extra virgin olive oil as well. Taste test and make final adjustments to salt and pepper. Serve in bowls and divide the grated parmesan.
Note
– Try your best to cut the asparagus into thin slices on a diagonal bias. The pieces will form long wilted strands similar to the spaghetti.
