Description
A vibrant asparagus pasta dish featuring tender asparagus, aromatic garlic, and rich Parmesan cheese, perfect for any occasion.
Ingredients
- 1 pound asparagus, preferably thin
- 4 cloves garlic, minced
- 1 medium lemon, zested and juiced
- 1 ounce Parmesan cheese, freshly grated (about 1/2 cup)
- 1 pound dried spaghetti or other long pasta
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Trim the asparagus and cut it crosswise into 1 1/2-inch pieces.
- Minced the garlic.
- Zest the lemon to obtain about 1 tablespoon of zest and juice it until you have 3 tablespoons of juice.
- Grate the Parmesan cheese finely (about 1/2 packed cup).
- Add the dried pasta to the boiling water and cook for about 9 minutes, or 1 minute less than al dente, according to package instructions.
- Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the asparagus, 1 teaspoon kosher salt, black pepper, and red pepper flakes (if using). Sauté until the asparagus is bright green and crisp-tender, about 3 to 4 minutes.
- Stir in the garlic and sauté until fragrant, about 1 minute. Remove from heat and mix in the lemon zest and juice.
- Reserve 1 cup of pasta water, then drain the pasta.
- Return the skillet to medium heat and add the drained pasta, remaining 1/2 teaspoon kosher salt, and reserved pasta water. Toss and stir until the pasta is al dente and most of the water is absorbed, about 1 to 2 minutes.
- Remove from heat and fold in the Parmesan cheese and remaining 1 tablespoon of olive oil. Toss to combine.
- Serve with additional grated Parmesan and torn fresh basil leaves if desired.
Notes
For perfectly cooked asparagus, watch for its bright green color. Using freshly grated Parmesan enhances the dish’s flavor.
