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Fresh Lemon Asparagus Pasta Recipe Easy Homemade Parmesan Meal

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A quick and easy pasta dish featuring fresh asparagus, bright lemon zest and juice, and creamy Parmesan cheese, perfect for spring and summer meals.

Ingredients

Scale
  • 1 pound (450 g) asparagus, trimmed and cut into 2-inch pieces
  • 1 large lemon, zest and juice separated
  • 12 ounces (340 g) long pasta such as linguine, spaghetti, or fettuccine
  • ¾ cup (about 75 g) freshly grated Parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • A handful of fresh basil or parsley, chopped for garnish

Instructions

  1. Wash and trim the asparagus, then cut into 2-inch pieces and set aside.
  2. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, avoiding browning.
  4. Add asparagus pieces to the skillet and sauté until tender-crisp, about 4-5 minutes.
  5. Stir in the lemon zest and juice. Add red pepper flakes if using.
  6. Add the drained pasta to the skillet with asparagus. Toss well, adding reserved pasta water gradually to create a silky sauce that coats the pasta.
  7. Remove from heat and stir in ¾ cup freshly grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
  8. Garnish with chopped fresh basil or parsley and serve immediately.

Notes

Reserve pasta water before draining to help bind the sauce. Avoid overcooking asparagus to keep it tender-crisp. Add Parmesan off the heat to prevent clumping. Splash more pasta water if the pasta seems dry after adding cheese.

Nutrition

Keywords: lemon asparagus pasta, easy pasta recipe, spring pasta, Parmesan pasta, quick dinner, vegetarian pasta

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