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Fresh Lemon Asparagus Pasta

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A quick and easy spring-inspired pasta dish featuring bright lemon, tender asparagus, creamy Parmesan, and crunchy toasted pine nuts. Perfect for a light, satisfying dinner.

Ingredients

Scale
  • 12 ounces (340 grams) long pasta (spaghetti, linguine, or fettuccine)
  • 1 bunch (about 1 pound or 450 grams) asparagus, trimmed and cut into 2-inch pieces
  • Juice and zest of 1 large lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 1 cup (about 100 grams) freshly grated Parmigiano-Reggiano
  • 1/4 cup (30 grams) pine nuts, toasted
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, freshly cracked, to taste
  • Optional: pinch of red pepper flakes
  • Optional: fresh basil leaves for garnish

Instructions

  1. Rinse and trim the tough ends off 1 bunch of asparagus. Cut into 2-inch pieces.
  2. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  3. While pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup (30 grams) pine nuts and toast, stirring frequently, until golden and fragrant (about 2-3 minutes). Transfer to a small bowl and set aside.
  4. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Toss in asparagus pieces, season with salt, and sauté for 4-5 minutes until tender but still crisp. Lower heat if asparagus browns too quickly.
  5. Add drained pasta to the skillet with asparagus. Pour in lemon juice and zest. Toss everything together, adding reserved pasta water a little at a time to create a light, silky sauce that coats the noodles.
  6. Remove skillet from heat and stir in 1 cup (100 grams) freshly grated Parmesan until melted and creamy. Season with black pepper and adjust salt if needed. Sprinkle toasted pine nuts on top before serving.
  7. Optional: Add fresh basil leaves or a pinch of red pepper flakes for extra flavor and color.

Notes

Reserve pasta water to adjust sauce consistency and help it cling to the noodles. Toast pine nuts carefully to avoid burning. Use freshly grated Parmesan for best flavor and texture. If pasta seems dry, add reserved pasta water gradually. Remove pan from heat before adding Parmesan to prevent clumping.

Nutrition

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

Find it online: https://forkifyfun.com/fresh-lemon-asparagus-pasta-recipe-5-easy-steps-for-perfect-spring-dinner/