Ingredients
Scale
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, finely minced
- 1 medium lemon, zested and juiced
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving
- 1 pound dried spaghetti or other long pasta (linguine or bucatini work well)
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8 to 10 minutes.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
- Add the asparagus and cook for 3 to 4 minutes until bright green and just tender.
- Stir in the garlic and cook for 30 seconds until fragrant, making sure it doesn’t brown.
- Add the remaining 2 tablespoons olive oil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
- Toss in the cooked pasta and stir to coat evenly with the sauce.
- Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
- Remove from heat and stir in the grated Parmesan until melted and creamy.
- Serve immediately with extra Parmesan and fresh basil if using.
Notes
- Use freshly grated Parmesan for the best texture and flavor
- Don’t overcook the asparagus or it will lose its bright color and bite
- Reserve pasta water before draining, it helps create a silky sauce
- This dish is best served right away but can be reheated gently with a splash of water
- You can swap spaghetti with linguine or bucatini without changing the method
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate ( 300g)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg