Asparagus & Lemon Pasta

Asparagus & Lemon Pasta

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    bunch thin asparagus, trimmed and cut into ½ inch pieces

  • 4

    oz whole-wheat linguini

  • 1

    tbsp olive oil

  • 3

    cloves of garlic

  • Salt and pepper

  • 2

    tbsp Parmesan cheese

  • 2

    tbsp fresh chopped parsley

  • The zest of one lemon


Bring a large pot of salted water to a boil. Before adding the pasta you want to blanch the asparagus, so add the asparagus to the pot and allow to cook for two minutes before removing with a slotted spoon. Set the asparagus aside. Once the water comes back to a boil, cook the pasta according to the package be sure to reserve about ½ cup of the pasta water. In the meantime, heat olive oil in a large non-stick sauté pan over a medium high heat. Add garlic and allow to cook until nice and fragrant (about two minutes). Toss asparagus into the oil and garlic and season with salt and pepper. Cook for about four minutes and then toss the cooked pasta into the pan. Mix everything together, adding some of the pasta water to add a little extra moisture. Finish by stirring in the cheese, parsley and lemon zest.


Facebook Conversations