Description
A bright and refreshing asparagus and lemon pasta recipe featuring tender pasta tossed with garlic, lemon zest and juice, Parmesan cheese, and optional cream for a luscious sauce. Perfect for a quick vegetarian Italian main course that highlights spring flavors.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces pasta (linguine or fettuccine)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Sauce and Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional for a creamier sauce)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for serving
Instructions
- Cook the Pasta and Asparagus: Bring a large pot of salted water to a boil and cook the pasta according to package directions. During the last 2 minutes of cooking, add the asparagus pieces to the boiling water alongside the pasta to ensure they cook tender yet crisp. Drain both, reserving ½ cup of pasta water.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned, releasing its flavor into the oil.
- Combine Ingredients: Stir in the lemon zest and lemon juice to the skillet with garlic. Add the cooked pasta and asparagus to the skillet, tossing gently to coat all pieces evenly with the lemon-garlic mixture.
- Add Cheese and Seasonings: Mix in the grated Parmesan cheese, salt, and black pepper. If you prefer a creamier sauce, stir in the optional heavy cream at this stage.
- Adjust Sauce Consistency: Gradually add the reserved pasta water a little at a time as needed to loosen the sauce and achieve the desired consistency, tossing the pasta to integrate the liquid smoothly.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top. Serve immediately with extra Parmesan cheese available to sprinkle per serving.
Notes
- For added protein, consider topping with grilled chicken or shrimp.
- Use gluten-free pasta to make this recipe gluten-free friendly.
- To make dairy-free, substitute Parmesan with nutritional yeast and omit heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
