Gemelli with Asparagus and Pine Nuts
Delight in the fresh, vibrant flavors of Gemelli with Asparagus and Pine Nuts, a simple yet elegant pasta dish perfect for busy weeknights or casual entertaining. This recipe combines tender gemelli pasta with crisp-tender asparagus, toasted pine nuts, and a zesty touch of lemon, all brought together in a garlicky olive oil sauce. A sprinkle of Parmesan cheese adds a savory, nutty finish, while optional red pepper flakes deliver a gentle hint of heat. Quick to prepare and packed with seasonal ingredients, this dish is as nutritious as it is delicious. Easy to customize and ready in just 30 minutes, Gemelli with Asparagus and Pine Nuts is guaranteed to become a go-to for lovers of light and flavorful Italian-inspired meals.
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Recipe Information
Ingredients
- 12 oz Gemelli pasta
- 1 lb Asparagus
- 3 tbsp Olive oil
- 3 cloves Garlic cloves
- 0.25 cup Pine nuts
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
- 0.25 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 4 qt Water for boiling pasta
Instructions
Bring a large pot of salted water to a boil.
While waiting for the water to boil, trim the woody ends of the asparagus and cut the spears into 1-inch pieces.
Once the water is boiling, add the gemelli pasta and cook until al dente based on package instructions (approximately 10-12 minutes).
Two minutes before the pasta finishes cooking, add the asparagus pieces to the boiling pot to blanch them.
Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus together.
In a large skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Lower the heat and add the drained pasta and asparagus to the skillet. Toss gently to coat in the olive oil and garlic mixture.
Stir in the lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
Gradually add some of the reserved pasta cooking water, a few tablespoons at a time, to loosen the mixture if needed and create a light sauce.
Add the toasted pine nuts and sprinkle with grated Parmesan cheese. Toss lightly to combine.
Serve immediately, garnished with additional Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 19.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
