Asparagus Pasta with Garlic and Lemon
Light and lemony pasta dish that you can make in less than 20 minutes.
Ingredients
- 8oz/226 g pasta fettuccine, spaghetti, linguine or angel hair
- 4 tbsp olive oil
- 1lb/450g asparagus
- 2 pinches red chili flakes
- 2 tsp grated garlic
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 tbsp butter
- 1/4 cup basil leaves
- 1/4 cup grated parmesan cheese sub pecorino romano
- lemon wedges for serving
Instructions
- Heat up a pot of water to boil pasta. When water is at a full boil, add 2 tsps salt and pasta. Stir and cook until tender.
- Wash asparagus and snap the end off of one stalk. Line up the rest and trim off the ends. Cut into three pieces.
- Heat up a wide pan and add olive oil. Add just asparagus stems, stir and cook for 2 minutes. Add asparagus tips, salt and cook for 1 minute.
- Turn heat to low. Make room in the middle and add chili flakes and garlic. Mix to combine with asparagus. Add lemon zest and lemon juice. Mix well. Add butter.
- Scoop cooked pasta with a slotted spoon directly from pot and put into pan. Add about 1/4 cup pasta water and mix well. Taste and add salt if necessary. Stir in parmesan cheese. Sauce will thicken as it sits.
- When serving, grate more cheese on top and squeeze fresh lemon juice over pasta.
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