Description
A bright and fresh pasta dish featuring lemon, crisp asparagus, and a silky sauce, perfect for a quick spring dinner.
Ingredients
Scale
- 400 g (14 oz) dried pasta (spaghetti, linguine, or bucatini)
- 450 g (1 lb) asparagus, trimmed and cut into 2–3 cm (1-inch) pieces
- 60 ml (1/4 cup) extra-virgin olive oil
- 30 g (1/3 cup) finely grated Parmigiano-Reggiano or Pecorino Romano
- 1 large lemon: zest of 1 lemon + 30 ml (2 tbsp) juice
- 2 garlic cloves, thinly sliced
- 30 g (2 tbsp) unsalted butter (optional)
- 5 g (1 tsp) kosher salt for boiling pasta
- Freshly ground black pepper to taste
- Red pepper flakes, optional, pinch
Instructions
- Bring salted water to a lively boil.
- Blanch the asparagus.
- Cook the pasta until just shy of done.
- Warm the oil and garlic.
- Emulsify the sauce with pasta water.
- Finish with lemon, cheese, and butter.
- Plate and garnish.
Notes
Timing is crucial; start cooking asparagus and pasta so they are ready at the same time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg