Asparagus Pasta

A quick and easy light Asparagus Pasta with grated Parmesan Cheese, fresh herbs, and lemon zest. It is the perfect accompaniment for all your summer grilling.

Course side dish/vegetarian main meal

Cuisine American

Keyword asparagus pasta recipe, how to cook asparagus for pasta, lemon asprasgus pasta, lemon pasta with asparagus

Prep Time 5

Cook Time 15

Servings servings

Calories 419kcal

Author Beth Pierce

Ingredients

1 lb. fettuccine
¼ -⅓ cup extra virgin olive oil
1 small onion quartered and sliced
1 lb. fresh asparagus cut in 1 ½ inch pieces
3 cloves garlic minced
¼ -½ teaspoon red pepper flakes to taste
⅓ cup grated fresh Parmesan Cheese
8-10 fresh basil leaves
1 tablespoon fresh thyme leaves
1-1 1/2 tablespoons lemon zest
salt and pepper to taste

Instructions

Bring a large pot of water to boil. Cook the pasta al dente according to the package directions. Reserve 1/2 cup pasta water. Drain well.
Meanwhile heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes or it starts to brown on the edges. Add the asparagus and cook for 2-3 minutes or until crisp tender. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Take the vegetables off the heat.
Toss the cooked pasta and cooked vegetables together with remaining olive oil. Add the red pepper flakes, Parmesan cheese, basil, thyme, and lemon zest and toss to combine. Season with salt and pepper to taste.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.

Nutrition