Lemon Garlic Asparagus Pasta
Lemon Garlic Asparagus Pasta is a fast, easy, and fresh weeknight dinner that you'll come back to again and again and have memorized in no time.
Servings: 3
Calories: 383kcal
Equipment
- Sauce Pot
- Skillet
- Zester
Ingredients
- 8 oz. pasta uncooked, $0.59*
- 1 bunch asparagus about 1 lb., $3.67
- 2 Tbsp butter $0.26
- 2 garlic cloves minced, $0.08
- 1 lemon $0.68**
- salt to taste, $0.02
- black pepper to taste, (freshly cracked) $0.03
Instructions
- 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 1/2 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 1/2 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 1/2 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.
- 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.
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Notes
*I like to use pasta that is similar in size to the chopped asparagus, like penne or, as I used in the photos here, campanelle. However, any pasta will work in this recipe!
**Use a fresh lemon since we need both the juice and the zest. Keep in mind that different-sized lemons yield different amounts of juice. An average-sized lemon will give you about 2 tablespoons of juice plus plenty of zest.
Nutrition
Serving: 1Serving | Calories: 383kcal | Carbohydrates: 64g | Protein: 13g | Fat: 9g | Sodium: 68mg | Fiber: 6g