Springtime Citrus Bliss
As I strolled to the restaurant this past weekend, the vibrant spring energy inspired a new recipe that I’m excited to share with you.
Picture this: a pasta sauce that captures the essence of spring with bright lemon juice and zest, creamy Parmesan cheese, and a generous handful of fresh basil.
I firmly believe that a pasta sauce should enhance, not overshadow, the wonderful craftsmanship of the noodles. This citrusy lemon-asparagus sauce does just that, offering a delightful balance of flavors while allowing the pasta to shine. Plus, it’s incredibly quick and easy to prepare, making it perfect for dinner tonight!
While the recipe features asparagus, feel free to swap in whatever vegetables you have on hand from your local market, green beans, peas, broccoli, zucchini, or even Brussels sprouts will all work beautifully.
Lemon Asparagus Pasta
- Serves
- 4
- Cooking Time
- 20 minutes
Ingredients
- 1 pack spaghetti
- ⅔ cup extra-virgin olive oil
- 1 large bunch asparagus, trimmed and thinly sliced on a deep diagonal
- 4 garlic cloves, smashed
- 4 strips lemon zest, plus 2 lemons, halved
- ½ tsp crushed red pepper flakes
- 8 large fresh basil leaves
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- Salt to taste
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the pasta, reserving 1 1/2 cups of pasta cooking water.
- Prepare the sauce: Heat 2/3 cup extra-virgin olive oil in a large heavy pot over medium-high heat until shimmering. Add the sliced asparagus, season with salt, and cook, stirring often, until it begins to take on colour, about 1 minute. Add the garlic cloves, lemon zest, and crushed red pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Remove from heat and set aside until the pasta is done.
- Combine the pasta and sauce: Add the cooked pasta and fresh basil leaves to the pot with the asparagus mixture. Return to medium-high heat. Squeeze the juice from the halved lemons into the pot and add the grated Parmesan cheese along with 1 cup of the reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until the sauce is creamy and emulsified and the pasta is well coated, about 1 minute. Taste and adjust salt as needed. Remove and discard the garlic.
- Serve: Divide the pasta among bowls. Garnish each serving with a strip of lemon zest and a sprinkle of additional Parmesan cheese.