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Ingredients
- 1 lb. farfalle pasta
- 1 bunch asparagus, cut into 1-inch pieces
- Olive oil
- 2 cloves garlic, pressed or minced
- 1/2 tsp. crushed red pepper flakes
- 1 lemon, zested and juiced
- 1 cup vegetable broth
- Salt
- Pepper
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 425 degrees.
Bring a large pot of salted water to boil.
Add farfalle to water and cook until al dente.
Meanwhile, place asparagus on a baking sheet. Drizzle with olive oil to coat and season with salt to taste.
Roast asparagus in oven until crisp-tender, about 15 minutes.
About 5 minutes before pasta is ready, heat 1 tbsp. olive oil in a large frying pan over medium heat.
Add garlic and red pepper flakes to oil and cook until fragrant, about 1 minute.
Stir broth, lemon juice, and zest into pan and heat to boiling. Remove from heat.
Drain pasta, then toss pasta with asparagus and broth mixture.
Season to taste with salt and pepper.
Top pasta with Parmesan, toss, and serve. Enjoy!