Description
A simple and fresh Asparagus Pasta recipe that combines tender pasta with bright, steamed asparagus sautéed in garlic butter and finished with fresh lemon zest and juice for a light, flavorful dish perfect for spring or summer meals.
Ingredients
Dry Ingredients
- 8 oz. pasta (such as penne or campanelle)
- Salt, to taste
- Black pepper, freshly cracked to taste
Produce
- 1 bunch asparagus
- 2 garlic cloves, minced
- 1 lemon (zested and juiced)
Dairy
- 2 Tbsp butter
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the pasta and cook until tender according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
- Prepare the asparagus: Trim off the bottom 1/2 to 1 inch of the asparagus stems to remove the tough woody parts. Chop the remaining asparagus into 1-inch pieces.
- Steam the asparagus: Place the chopped asparagus in a large skillet with about 1/2 inch of water. Cover with a lid and bring the water to a boil. Let the asparagus steam and simmer for about 2 minutes until bright green and slightly tender, then drain the water and return the asparagus to the skillet.
- Sauté garlic and asparagus: Add the butter and minced garlic to the skillet with the asparagus. Cook over medium heat, stirring for about 2 minutes until the garlic is soft and fragrant. Turn off the heat.
- Combine pasta and asparagus: Add the cooked pasta back into the skillet. Toss with the asparagus and garlic butter to coat evenly. Season with salt and freshly cracked black pepper.
- Add lemon zest and juice: Zest the lemon directly onto the pasta, then cut the lemon in half and squeeze fresh juice over the dish. Toss well to combine, adding some reserved pasta water if the pasta seems dry.
- Adjust seasoning and serve: Taste the pasta and add more salt, pepper, or lemon juice if desired. Serve warm immediately.
Notes
- I prefer to use pasta shapes similar in size to asparagus pieces, such as penne or campanelle, though any pasta will work well.
- Use a fresh lemon to maximize juice and zest; an average lemon yields about 2 tablespoons of juice and ample zest.
