Lemon Garlic Asparagus Pasta


  • 8 oz. pasta
  • 1 bunch asparagus (about 1 lb.)
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 1 lemon
  • Salt and Pepper to taste
  • Parmesan cheese (optional)


  • Bring a pot of water to a boil for the pasta.
  • Once boiling, add the pasta and continue to boil until the pasta is tender.
  • Reserve about 12 cup of the starchy cooking water, then drain the pasta and set it aside.
  • While the pasta is cooking, prepare the asparagus. Remove the bottom 12 to 1-inch of the stems, or just the part that is tough and woody.
  • Chop the remaining asparagus into 1-inch pieces.
  • Place the asparagus in a large skillet and add about 12 inch water. Place a lid on the skillet and bring the water up to a boil.
  • Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Drain the asparagus and return it to the skillet.
  • Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat.
  • Sauté the partially cooked asparagus in the butter and garlic for about two minutes more, or until the garlic becomes soft and fragrant. Turn off the heat.
  • Add the cooked and drained pasta to the skillet with the sautéed asparagus.
  • Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter.
  • Top with a generous pinch of salt and freshly cracked pepper, and parmesan if desired.
  • Use a zester or small-holed cheese grater to zest the lemon onto the pasta.
  • Once zested, slice the lemon in half and squeeze the fresh juice over the pasta. Toss the pasta until everything is well combined, adding a splash of the reserved pasta cooking water if it becomes dry.
  • Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.

Category: Entree

Cusine: Italian

Tags: Pasta