Lemony Asparagus Pasta
Ingredients
The pasta
-
1
lb.
spaghetti
-
1½
cups
reserved pasta cooking water
The sauce
-
⅔
cup
extra-virgin olive oil
-
1
large bunch
asparagus
-
4
cloves
garlic
-
4
strips
lemon zest
-
2
lemons
halved
-
½
tsp.
crushed red pepper flakes
-
8
large
fresh basil leaves
-
2
oz.
freshly grated Parmesan cheese
-
more
for serving
Parmesan cheese
-
to taste
kosher salt
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, then drain and reserve cooking water.
- In a large pot, heat olive oil over medium-high heat, add asparagus, and cook until it begins to color.
- Add garlic, lemon zest, and crushed red pepper to the asparagus and cook until fragrant.
- Combine the cooked pasta with the asparagus mixture, add lemon juice, Parmesan cheese, and reserved pasta water, tossing until creamy.
- Serve the pasta in bowls, garnished with lemon strips and more Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
65g
Total protein
15g
Sodium
300mg
Cholesterol
10mg
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