Description
Asparagus & Lemon Pasta for Spring — perfect for a fast breakfast-to-brunch crossover and weeknight meals. Makes 4 servings in 25 minutes with 10 simple ingredients.
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
- Fridge Storage: Transfer cooled assembled pasta to an airtight glass or BPA-free container within 1 hour of cooking. Press a sheet of plastic wrap directly onto the surface to limit air exposure and prevent the pasta from drying out. Properly stored, this dish stays fresh for up to 2 days in the refrigerator at or below 4 °C (40 °F), per FDA food safety guidelines.
- Freezer Storage: Freezing is not recommended for this dish. The asparagus turns waterlogged and mushy upon thawing, and the delicate lemon-butter emulsion breaks down, resulting in a greasy, separated sauce. The fresh citrus brightness also dulls significantly after freezing. Enjoy leftovers within 2 days refrigerated instead.
- Oven Reheat: Preheat your oven to 175 °C (350 °F). Spread leftover pasta in a single layer on an oven-safe dish, sprinkle with 15 ml water, and cover tightly with foil. Heat for 12 minutes until steaming throughout. Remove foil, add fresh lemon zest and a drizzle of olive oil before serving to restore brightness.
- Microwave Reheat: Place one serving in a microwave-safe bowl and add 15 ml (1 tbsp) water. Cover loosely with a damp paper towel to create steam. Microwave at 80% power for 2 minutes, stirring halfway through. Finish with freshly grated cheese and a squeeze of lemon juice to revive the vibrant citrus flavor.
- Air Fryer Reheat: Spread leftover pasta in the air fryer basket in a thin, even layer—work in batches if needed. Set temperature to 175 °C (350 °F) and heat for 4 minutes, shaking the basket once at the halfway mark. This method lightly crisps the pasta edges while keeping the asparagus tender, creating an almost new texture experience.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous
- Calories: 412 calories
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 12mg