Lemon Asparagus Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
610 kcal
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Cuisine
Italian-American Fussion
Lemon Asparagus Pasta
Description
Lemon Asparagus Pasta is made with spaghetti cooked until just al dente, combined with a lemon dressing of olive oil, lemon juice, Dijon mustard, salt, and black pepper. The sauce’s bright acidity pairs well with the sautéed shallots and garlic cooked in olive oil, which also softens thinly sliced asparagus pieces added to the pan. Toasted, crushed walnuts lend a crunchy contrast, while nutritional yeast contributes a mild umami note.
Fresh herbs such as chopped parsley and slivered basil leaves are mixed in for herbal freshness. Optional additions like capers and sliced Castelvetrano olives introduce briny, tangy flavors that complement the lemon and asparagus. The dish’s texture varies from tender pasta to crisp-tender vegetables and crunchy nuts, creating a satisfying bite.
The pasta works well as a light main course or a side dish that pairs with grilled proteins or seafood. Adjusting the amount of lemon juice or walnuts can tailor brightness or nuttiness. Toasting and finely crushing the walnuts maximizes their flavor and texture. Using medium-large, heavy lemons helps ensure sufficient zest and juice for the sauce.
Ingredients
- 10 ounces (285g) spaghetti bucatini, linguine, or fettuccine (see Note 1
- 2 lemon see Note 2, medium-large
- 6 1/2 tablespoons extra virgin olive oil divided
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1/2 teaspoon Dijon mustard
- 2 shallots thinly sliced, medium
- 4 garlic thinly sliced, cloves
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch asparagus sliced thinly on a bias into 1-inch (2.5 cm) pieces, about 14 ounces
- ½ cup walnuts finely crushed (see Note 3, toasted
- 3 tablespoons nutritional yeast
- ½ cup parsley leaves and tender stems), chopped, Italian flat-leaf
- ½ cup basil leaves slivered, fresh
- 2 tablespoons capers drained (optional
- ¼ cup Castelvetrano olives 7 to 9 olives) (optional, see Note 4, sliced in half
- 1 (15-ounce/425g) Navy beans rinsed and drained (optional, for a main meal, or other white beans, canned
Instructions
- Bring a large pot of water to a boil for the pasta.Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (~1 TBSP kosher salt). Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup (240 mL) of the pasta water.
- Zest the lemons and divide the zest into two piles. Set aside.
- Meanwhile, make the Lemon Sauce. In a mason jar, combine 5 tablespoons (75 mL) of the lemon juice, 5 tablespoons (70g) of the extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake until emulsified.No jar? Just whisk all the ingredients in a bowl until emulsified.
- Cook the asparagus. Meanwhile, heat 1 ½ tablespoons olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2 to 3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.
- Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add ½ cup (120 mL) of pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta.
- Add the remaining half of the lemon zest, basil, parsley, and the capers, olives, and white beans, if using. Toss again and briefly cook for 30 to. 60 seconds. Sprinkle with a pinch or two of salt and pepper and finish with a nice drizzle of olive oil. Serve immediately.
Notes
- Use medium-large lemons that feel heavy to ensure enough juice and zest for the sauce.
- To toast walnuts, cook them in a dry skillet over medium heat for 4-5 minutes until fragrant or roast at 350°F (175°C) for 8-10 minutes, tossing halfway.
- Crush toasted walnuts finely using a spice grinder or mince thoroughly with a knife to distribute the texture evenly.
- If using olives with pits, remove pits before slicing in half to avoid hardness in the dish.
- You can use up to 12 ounces (340g) of pasta, but 10 ounces (285g) yields the best sauce coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 70g | 23% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 543mg | 23% |
| Potassium | 723mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1628IU | 33% |
| Vitamin C | 47mg | 52% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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