Fresh, light, and flavorful, Healthy Asparagus Pasta with Lemon and Parmesan combines tender asparagus, zesty lemon, and nutty cheese for a perfect spring or summer meal.
Ingredients
12 ounces spaghetti or fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1 lemon (about 3 tablespoons)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (optional)
Instructions
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Boil salted water and cook pasta until al dente, adding asparagus for the last 3 minutes.
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Drain pasta and asparagus, reserving 1/2 cup pasta water.
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Heat olive oil in a skillet, sauté garlic 30–60 seconds, add red pepper flakes if desired.
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Add pasta, asparagus, lemon zest, and juice, tossing to coat. Use reserved water for a silky sauce.
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Stir in Parmesan, season with salt and pepper.
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Serve with parsley garnish and optional extra cheese or olive oil.