Quick Zesty Lemon Pasta with Asparagus
A bright and fresh pasta dish featuring zesty lemon and tender-crisp asparagus, ready in just 20 minutes. Perfect for a quick, satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225 g) spaghetti or linguine
- 1 bunch fresh asparagus (about 12 oz / 340 g), trimmed and cut into 2-inch pieces
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon, zest and juice (about 3 tbsp juice)
- ½ cup (50 g) grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (a handful, optional)
Instructions
- Rinse the asparagus under cold water, trim the tough ends (about 1-2 inches from the bottom), and cut into roughly 2-inch pieces.
- Bring a large pot of salted water to a boil. Add 8 oz (225 g) of spaghetti or linguine and cook according to package instructions until al dente, usually 8-10 minutes. Reserve ½ cup (120 ml) of pasta water before draining.
- While the pasta cooks, heat 3 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, for about 30 seconds until fragrant but not browned.
- Add the asparagus pieces and sauté for 4-5 minutes until bright green and tender-crisp.
- Stir in the lemon zest and juice. If using, add red pepper flakes. Cook for another 1-2 minutes to meld flavors.
- Add the drained pasta to the skillet with the asparagus and lemon mixture. Pour in reserved pasta water gradually, tossing constantly until the sauce coats the pasta to desired consistency.
- Remove from heat and sprinkle ½ cup grated Parmesan cheese over the pasta. Toss well to melt the cheese into the sauce.
- Season with salt and freshly ground black pepper to taste. Fold in chopped fresh basil or parsley if desired.
- Serve immediately, optionally garnished with extra Parmesan and a lemon wedge.
Notes
Do not overcook asparagus to maintain its crisp texture. Add pasta water gradually to achieve a silky sauce. Add lemon juice off direct heat for brighter flavor. Toss pasta and sauce off heat when adding Parmesan to avoid clumping.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350
- Sugar: 3
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 4
- Protein: 11
Keywords: lemon pasta, asparagus pasta, quick dinner, easy pasta recipe, spring pasta, vegetarian pasta, weeknight meal