Penne with Asparagus
Bright, fresh, and irresistibly flavorful, this Penne with Asparagus recipe combines tender pasta with vibrant spring asparagus for a quick and satisfying meal. Tossed with zesty lemon juice, fragrant garlic, and a hint of red pepper flakes, this dish strikes the perfect balance between light and indulgent. A sprinkle of Parmesan cheese melts into a silky sauce, while the reserved pasta water ties everything together into a beautifully cohesive dish. Ready in just 25 minutes, it's perfect for busy weeknights or when you want to impress with minimal effort. Serve it hot, garnished with more Parmesan and a drizzle of olive oil, for a crowd-pleasing vegetarian dinner that captures the essence of simple, seasonal cooking. Keywords: penne with asparagus, quick pasta recipes, vegetarian pasta, spring dinner ideas, asparagus pasta recipe.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound asparagus
- 3 tablespoons olive oil
- 3 garlic cloves
- 0.25 teaspoons red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 cups Parmesan cheese
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups pasta water
Instructions
Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
While the pasta is cooking, prepare the asparagus. Trim the tough ends of the asparagus and cut into 2-inch pieces.
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic cloves (minced) and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the asparagus pieces to the skillet and sauté for 3-5 minutes, stirring frequently, until they are tender but still crisp.
Reduce the heat to low and add the cooked penne to the skillet with the asparagus. Pour in the reserved 1/2 cup of pasta water and toss everything together.
Stir in the lemon zest, lemon juice, Parmesan cheese, salt, and black pepper. Toss well to combine so that the cheese melts and creates a light sauce coating the pasta and asparagus.
Taste and adjust seasoning if needed. Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 9.4 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1694 mg | 36% | |
*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.
