Asparagus Pasta with Garlic and Lemon I AnitaCooks.com

Our website to Print Recipe: https://anitacooks.com/asparagus-pasta-with-garlic-and-lemon/ Spring Pasta with Asparagus, garlic and lemon. Ready in under 20 minutes. No cream, just a light lemony sauce coating the pasta and tender asparagus. Hi Guys, it’s spring and the perfect time to make asparagus. I’ll show you a light and lemony pasta dish that you can make in less than 20 minutes. The ingredients are right below the video.
First put water on to boil for the pasta. Once the water comes to a full boil, add 2 tsp salt and fettuccine. You can substitute another type of pasta like linguine, spaghetti or angel hair. Stir and cook until tender.
This is one bunch of asparagus, a pound or 450g. I’ll wash it. Take one and snap off the end. Line it up with the rest and trim off the ends. Cut the asparagus into three pieces. That’s it for the asparagus. Grate the zest of 2 lemons. Then squeeze them to get a little more than ¼ cup of juice. We’ll need a few garlic cloves. Grate them as well.
Heat up a pan and add a few tbsps olive oil, add the asparagus stems first and let cook for 2 minutes because they are thicker than the tips. Then add the tips, a little salt and cook for a minute. Asparagus cooks really fast. Make some space in the middle and add 2 pinches of red chili flakes and the grated garlic. Lower the heat so the garlic doesn’t burn and mix well. Add lemon zest, lemon juice, and a few tablespoons of butter. Scoop the cooked pasta from the pot and put it directly into the pan, no need to drain separately. Add some of the pasta water. Tear up fresh basil if you have it. Grated parmesan or pecorino romano is a wonderful addition to this light but satisfying dish. Taste and adjust the salt. When serving, grate more parmesan on top and squeeze fresh lemon juice all over to brighten the dish. The asparagus is still green, crisp tender and not overcooked. You’ve got a delicious and easy meal in under 20 minutes. I do hope you try this out and let me know what you think. See you next time, thanks for watching 🙂
Ingredients
8 oz/226g Pasta – Fettuccine or Linguine or Spaghetti
Olive oil – 4 tbsp
Asparagus – 1lb/450g
Dried red chili flakes – 2 pinches
Grated garlic – 2 tsp
Grated lemon zest – 1 tbsp
Lemon Juice – ¼ cup
Lemon wedges – at serving time
Butter – 3 tbsp
Basil leaves – ¼ cup
Parmesan or Pecorino Romano Cheese – ½ cup or to your taste
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Video Title: Asparagus Pasta with Garlic and Lemon | AnitaCooks.com

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