Lemon Asparagus Pasta is the perfect solution for a super quick, light and delicious meal that you can whip up any night of the week in about 15 minutes!
Bring 5 to 6 quarts of salted water to a boil in a large pot. Add your choice of pasta to the boiling water {I used linguine} and cook according to the package directions.
Trim the woody ends off 1 pound of asparagus, and cut into 1-inch pieces. Set aside.
While the pasta is cooking, heat olive oil in a large skillet on medium heat. Add the onion and saute until softened.
Add the garlic and cook for one additional minute. Remove from heat.
Two minutes before the pasta cooking time is up, remove 1 cup of pasta water and set aside. Add the asparagus pieces to the pasta/water.
Drain the pasta and asparagus, then add to the skillet.
Add 1 Tablespoon of olive oil, Parmesan, lemon zest, lemon juice, cayenne (if using) and 1/2 cup of the reserved pasta water.
Toss to combine adding additional pasta water as needed. Season with salt and pepper and serve with additional grated Parmesan cheese.
Notes
If you cannot stand asparagus, substitute broccoli florets.
I used linguine this time, but any pasta shape will work including rotini, penne, fettucine, etc.
I added just enough cayenne pepper to give it a kick, but not burn your mouth off. Adjust to suit your own family’s tastes.
Nutrition information is based on an estimate, calculated by WP Recipe Maker plugin from the individual ingredients listed in the recipe. Variations may occur based on alterations and personal preferences. We cannot guarantee the accuracy of the information in every possible situation.