Servings: 3 servings 1x
Ingredients
- 1 bunch of asparagus
- 8oz pasta
- 4 cloves of garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp lemon juice
- 1/2 cup grated parmesan cheese
- Lemon zest, black pepper, and parmesan cheese for garnish
Instructions
- Bring a pot of salted water to a boil. Mince cloves of garlic. Trim asparagus and slice stalks into 1.5 inch pieces. Add asparagus to the boiling water to blanch for 1-2 minutes.
- Remove the asparagus from the water, drain and set aside. Keep the pot of water on the heat and return to a boil. Once boiling again, add the pasta to the pot.
- Heat olive oil and minced garlic in a large frying pan over medium low heat and saute for 3 minutes. Add the butter to the pan and cook for 2 minutes. Then, add the lemon juice to the pan and cook for another minute.
- Add the parmesan cheese to the sauce and mix until thoroughly melted in. Cook the pasta for about 8 minutes or until al dente, before draining, remove 1/4 cup of pasta water from the pot and pour into the suace
- Add drained pasta to the pan with the sauce and toss to coat, then add the blanched asparagus to the pan and toss again.
- Serve the pasta with lemon zest, black pepper, and grated parmesan cheese.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.