Pasta with Asparagus
Elevate your weeknight dinner routine with this vibrant Pasta with Asparagus recipe, a perfect balance of simplicity and fresh flavors. Packed with tender, sautéed asparagus, fragrant garlic, and a zesty kick of lemon juice and zest, this dish offers a light yet satisfying meal in just 35 minutes. A sprinkle of grated Parmesan and optional red pepper flakes add layers of richness and spice, while a touch of reserved pasta water ensures a silky, restaurant-quality sauce. This one-pan wonder pairs beautifully with your choice of spaghetti, linguine, or penne, making it as versatile as it is delicious. Garnish with fresh parsley for a splash of color and enjoy this easy, spring-inspired pasta recipe that’s loaded with seasonal flavor and ready to impress.
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, linguine, or penne)
- 500 grams Asparagus
- 3 tablespoons Olive oil
- 3 units Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
While the pasta cooks, prepare the asparagus by trimming the tough ends. Cut the asparagus spears into 2-inch pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and cook for 5-6 minutes, stirring occasionally, until tender but still slightly crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the cooked asparagus back to the skillet. Stir in the lemon juice, lemon zest, and crushed red pepper flakes (if using). Season with salt and black pepper.
Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.
Sprinkle the grated Parmesan cheese over the pasta and toss again to coat evenly. Taste and adjust seasoning if needed.
Serve immediately, garnished with chopped parsley (if desired) and additional Parmesan cheese.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 12.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1306 mg | 28% | |
*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.
