Lemon Asparagus Pasta with Parmesan

Lemon Asparagus Pasta in a green pasta bowl

Lemon Asparagus Pasta with Parmesan

This Pasta al limone with Asparagus and Parmesan, is the perfect fresh and zippy pasta to welcome warm days. The recipe for this vegetarian Lemon Asparagus Pasta is simple but packed with so much flavor! It is ready in 20 minutes.

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 197kcal

Author Manju

Equipment

1 Pasta Pot
1 Braiser
1 Garlic Press
1 Microplane Zester
1 Microplane Grater

Ingredients

1 bunch asparagus trimmed and cut into 1 inch pieces
3 cloves garlic minced
2 tablespoon olive oil
1 tablespoon butter
3 cups strozzapretti pasta or any other short pasta
1 medium sized lemon
salt to taste
¼ teaspoon fresh crushed black pepper
1 cup grated parmesan
10-12 cups water to boil the pasta in

Instructions

Bring a large pot of salted water to boil. Cook the pasta to al-dente, according to package instructions. About 7-8 mins.
While the pasta is cooking, trim and cut the asparagus.
Heat the oil and melt the butter in a deep skillet, over medium heat. Add the asparagus and garlic to it.
1 bunch asparagus, 2 tablespoon olive oil, 1 tablespoon butter, 3 cloves garlic
Sauté for 4-5 mins for the asparagus to soften up. Season with salt and fresh crushed black pepper.
salt, ¼ teaspoon fresh crushed black pepper
Drain the pasta and add it to the asparagus. Zest lemon and grate Parmesan over the pasta and mix it in well.
If needed, add some pasta water to this to make it a little creamier (maybe ½ cup)
3 cups strozzapretti pasta, 1 medium sized lemon, 1 cup grated parmesan
Remove from heat and add a squeeze of the lemon. Top with more grated Parmesan to serve.

Notes

Seasonally fresh asparagus is the best to use in this recipe, as it is the main flavor agent here.
As always with zesting lemon, make sure that you zest only the yellow part and stop when you get to the white. The yellow part of the zest has all the fragrant essential oils in the lemon and the white part will make the dish taste bitter.

Nutrition