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Asparagus Pasta
Dominique

Asparagus Pasta

Experience the essence of spring with this vibrant Asparagus Pasta. Featuring tender-crisp asparagus spears and perfectly al dente pasta, coated in a light, savory sauce. A delightful and nourishing meal, perfect for any table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound short pasta (penne, fusilli, orecchiette, or farfalle)
  • 1 pound fresh asparagus
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup reserved pasta water

Method
 

  1. Prepare the asparagus by snapping off the tough ends and cutting into 1-inch pieces.
  2. Cook the pasta in salted boiling water until al dente, reserving 1/2 cup of pasta water before draining.
  3. Heat olive oil in a skillet over medium heat, add minced garlic and red pepper flakes, sauté until golden.
  4. Add the cut asparagus, sauté until tender-crisp.
  5. Add the drained pasta, lemon juice, Parmesan, and parsley, tossing to combine.
  6. Gradually add reserved pasta water until the desired sauce consistency is reached.
  7. Season with salt and pepper and serve garnished with extra Parmesan and parsley.

Notes

Remember to taste and adjust seasoning as needed. For a lighter sauce, you can use vegetable broth in place of some olive oil.