A light spring pasta with tender asparagus, garlic, fresh lemon zest and juice, parsley, and Parmesan. A bright, easy vegetarian dinner ready in 25 minutes.

Prep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 4 servingsDifficulty: Easy

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This spring pasta combines fresh green asparagus, lemon, and herbs for a bright, refreshing flavor that captures the season. The simple steps make it an ideal choice for a relaxed weeknight dinner.

Ingredients

  • 300 g (10 oz) pasta, such as spaghetti or linguine
  • 200 g (7 oz) green asparagus, woody ends trimmed, cut into pieces
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 50 g (1/2 cup) Parmesan cheese, finely grated

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the garlic until fragrant, then add the asparagus and stir-fry for about 3 minutes.
  3. Add the cooked pasta to the skillet along with the lemon juice and zest, and toss to coat.
  4. Season with salt and pepper, sprinkle with the parsley and Parmesan, and toss quickly until everything is well combined.
  5. Serve immediately and enjoy this fresh taste of spring.

Tips

  • Add a pinch of red pepper flakes if you like a little heat.
  • For a creamier, richer pasta, stir in a small knob of butter at the end.

Nutrition Information

Calories: about 400 per serving | Protein: 15 g | Carbs: 60 g | Fat: 10 g

PastaSpringVegetarianAsparagusQuick

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