Lemon Garlic Asparagus Pasta
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
49637 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Lemon Garlic Asparagus Pasta
Description
This pasta dish includes a standard pasta cooked until tender and drained, reserving some starchy water. Asparagus is trimmed and cut into pieces, then steamed lightly in a skillet with a bit of water until vibrant green and just tender. The asparagus is drained and returned to the skillet where butter and minced garlic are sautéed together briefly to soften the garlic and coat the vegetable. The cooked pasta is added back with the buttered asparagus, and lemon juice and zest brighten the dish with fresh citrus notes. Seasoning with salt and freshly cracked black pepper enhances the flavors without overwhelming the lightness. The option to use reserved pasta water helps loosen the sauce if needed. This recipe highlights the simple combination of lemon, garlic, and asparagus for a fresh and easy pasta meal.
Ingredients
- 8 oz. pasta $0.95
- 1 bunch asparagus $1.91, about 1 lb
- 2 Tbsp butter $0.26
- 2 cloves garlic $0.16, minced
- 1 lemon $0.55
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Reserve about 1/2 cup of the starchy cooking water, then drain the pasta and set it aside.
- While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2 to 1-inch of the stems, or just the part that is tough and woody. Chop the remaining asparagus into 1-inch pieces.
- Place the asparagus in a large skillet and add about 1/2 inch water. Place a lid on the skillet and bring the water up to a boil. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Drain the asparagus and return it to the skillet.
- Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté the partially cooked asparagus in the butter and garlic for about two minutes more, or until the garlic becomes soft and fragrant. Turn off the heat.
- Add the cooked and drained pasta to the skillet with the sautéed asparagus. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Top with a generous pinch of salt and freshly cracked pepper.
- Use a zester or small-holed cheese grater to zest the lemon onto the pasta. Once zested, slice the lemon in half and squeeze the fresh juice over the pasta. Toss the pasta until everything is well combined, adding a splash of the reserved pasta cooking water if it becomes dry. Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 49637 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 496.37kcal | 25% |
| Carbohydrates | 65.1g | 22% |
| Protein | 13.53g | 27% |
| Fat | 8.7g | 13% |
| Sodium | 266.07mg | 11% |
| Fiber | 6.17g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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