Lemon Asparagus Pasta
Ingredients
The pasta
-
1
pound
asparagus, trimmed and cut into 2 inch pieces on a bias
-
1
pound
whole grain spaghetti
-
¼
cup
extra virgin olive oil
-
2-3
cloves
garlic, peeled and minced
-
2
medium
lemons, zest and juice
-
2
large
egg yolks
-
½
cup
fresh Parmesan cheese, grated or shredded
Seasoning
-
to taste
coarse salt
-
to taste
ground black pepper
Instructions
- 1. Boil salted water and blanch asparagus for 2-3 minutes, then shock in ice water.
- 2. Cook spaghetti according to package directions, reserving about 1 cup of pasta water.
- 3. In the same pot, heat olive oil and sauté garlic until fragrant.
- 4. Add lemon zest, juice, and pasta water; simmer to thicken slightly.
- 5. Toss spaghetti with the sauce and season with salt and pepper, then remove from heat.
- 6. Add egg yolks and toss to combine, then mix in Parmesan cheese until creamy.
- 7. Finally, add asparagus and mix well before serving.
Nutrition Facts (estimated)
Servings
8
Calories
320
Total fat
11g
Total carbohydrates
45g
Total protein
11g
Sodium
162mg
Cholesterol
51mg
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