Lemon Parmesan Asparagus Pasta

$- 8 oz fettuccine or tagliatelle pasta - 1 lb fresh asparagus, trimmed and sliced into 2-inch pieces - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - Zest of 1 large lemon - 3 tablespoons fresh lemon juice - 1 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper to taste The main ingredients are simple yet full of flavor. The fettuccine or tagliatelle serves as a great base. Fresh asparagus adds a nice crunch and color. Garlic brings warmth and depth, while olive oil creates a silky texture. Lemon zest and juice brighten the dish, making it fresh and vibrant. Parmesan cheese ties everything together with its rich, creamy taste. Salt and pepper enhance all these flavors. - Fresh basil leaves for garnish - Cherry tomatoes Optional ingredients can elevate your dish. Fresh basil leaves add an aromatic touch that pairs well with lemon. Cherry tomatoes can bring a sweet burst of color and flavor. Both are great choices if you want to make the dish more vibrant and appealing. - Parmesan cheese - Salt and pepper Seasoning is key in this recipe. The Parmesan cheese not only adds flavor but also creaminess. Salt and pepper are essential for balancing the taste. Adjust these seasonings to your liking, and enjoy the savory notes they bring to your pasta. {{ingredient_image_2}} To start, you need to boil the water. Fill a large pot with water and add a good amount of salt. Bring it to a rolling boil over high heat. This step is key for tasty pasta. Next, cook the fettuccine or tagliatelle. Add the pasta to the boiling water. Follow the package instructions for cooking time, usually around 8 to 10 minutes. You want the pasta al dente, firm but not hard. Before draining, save 1 cup of that starchy cooking water. It helps the sauce later. Drain the pasta and set it aside for now. Now, let's blanch the asparagus. In another pot, fill it with water and bring it back to a boil. Carefully add the chopped asparagus. Blanch for about 2 to 3 minutes. You want it bright green and tender-crisp. Once done, quickly transfer the asparagus to a bowl filled with ice-cold water. This ice bath stops the cooking. It keeps the asparagus crunchy and vibrant. After a few minutes, drain the asparagus again and set it aside. Next, we sauté the garlic. Heat the extra virgin olive oil in a large skillet over medium heat. When the oil is hot, add the minced garlic. Sauté it for about 1 minute. Stir constantly to avoid burning. Brown garlic can taste bitter, and we want only the good flavors. Now, let’s combine our ingredients. Add the blanched asparagus to the skillet with the garlic. Cook them together for about 2 minutes. Stir occasionally to mix the flavors and heat the asparagus. After that, gently fold the drained pasta into the skillet. Add the lemon zest, lemon juice, and half of the grated Parmesan cheese. Toss everything well. If it feels dry, slowly mix in some of the reserved pasta water. This creates a light, creamy sauce that coats the pasta. Time to season! Sprinkle salt and freshly ground black pepper into the mix. Adjust to your taste. Continue tossing until all ingredients are combined and heated through. For serving, spoon the pasta into bowls. Garnish it with the remaining Parmesan cheese. Add fresh basil leaves if you like. This adds a nice pop of color and flavor. For extra flair, drizzle a bit of olive oil on top before serving. You can even toss in a few cherry tomatoes for added color. Enjoy your dish! - Gluten-Free Pasta Options: You can use gluten-free pasta like brown rice or chickpea pasta. They cook similarly and will hold the sauce well. - Cheese Alternatives: If you want a dairy-free option, try nutritional yeast or vegan cheese. These add a cheesy flavor without the dairy. - Best Practices for Al Dente Pasta: Always check your pasta a minute before the package time ends. It should be firm yet tender. This keeps the pasta from getting mushy when mixed with the sauce. - Tips for Sautéing Garlic: Use medium heat to sauté garlic. Stir it often and watch for a light golden color. This way, the garlic stays flavorful and won't taste bitter. - Adding Spices and Herbs: To boost flavor, try adding red pepper flakes or fresh parsley. These can give your dish a nice kick and freshness. - Pairing with Proteins: Add grilled chicken or shrimp for extra protein. They pair well with the lemon and asparagus, making the meal more filling. Pro Tips Use Fresh Asparagus: Fresh asparagus not only enhances the flavor of your dish but also adds a vibrant color. Look for firm stalks with tightly closed tips for the best quality. Reserve Pasta Water: Always save some pasta cooking water. This starchy water can help adjust the consistency of your sauce, making it creamier without adding extra fat. Grate Your Own Cheese: Using freshly grated Parmesan cheese melts better and has a more robust flavor than pre-grated cheese. It elevates the overall taste of the dish. Experiment with Herbs: While basil is a great garnish, don't hesitate to experiment with other herbs like parsley or dill for a unique flavor twist that complements the lemon. {{image_4}} You can add chicken to this dish for extra protein. Use about 1 pound of boneless, skinless chicken breast. Cut the chicken into bite-sized pieces. Season the chicken with salt and pepper. In the same skillet where you sauté the garlic, cook the chicken until it turns golden brown. This takes about 5 to 7 minutes. Once the chicken is cooked, follow the steps for adding asparagus and pasta as usual. This makes a heartier meal that still keeps all the bright flavors. If you like shrimp, this dish works well with it too. Use about 1 pound of peeled and deveined shrimp. After sautéing the garlic, add the shrimp to the skillet. Cook the shrimp for about 3 to 4 minutes, or until they turn pink. Be careful not to overcook them. Then, add the blanched asparagus and pasta. Toss everything together just like the original recipe. This option adds a nice seafood twist to your meal. For a vegan version, swap out the Parmesan cheese for a plant-based alternative. Nutritional yeast is a great choice. It gives a cheesy flavor without any dairy. You can also use any vegan pasta. Make sure to check if it contains eggs. Use the same cooking method and enjoy the same fresh taste. Adjust the lemon juice to your liking for extra zest. Adding some toasted nuts can provide a nice crunch too. To keep your Lemon Parmesan Asparagus Pasta fresh, use airtight containers. Glass or plastic containers work well. Store the pasta in the fridge within two hours of cooking. It stays good for about three days. Make sure to allow it to cool before sealing. When you want to enjoy leftovers, reheat gently. The best way is on the stove. Add a splash of water or olive oil to keep it from drying out. Heat it on low heat. Stir often until it’s warm. You can also use the microwave. Heat in short bursts, stirring in between. Freezing this pasta is easy. First, let it cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To use, thaw it in the fridge overnight before reheating. To make this dish vegetarian, you can simply skip any meat. The main ingredients are already plant-based. You will want to focus on using fresh vegetables and herbs. You can also add mushrooms or bell peppers for more flavor and texture. If you want a heartier meal, consider adding chickpeas or lentils. These options will keep your meal filling and satisfying. Yes, you can use frozen asparagus. It’s a good option if fresh is not available. To cook frozen asparagus, do not thaw it first. Just add it directly to boiling water. Blanch it for about 3-4 minutes. This will help maintain its bright green color and crispness. After blanching, quickly cool it in ice water. This method helps keep the texture and flavor intact. For a gluten-free version, switch out the regular pasta. You can use gluten-free fettuccine or tagliatelle. Many brands offer great options made from rice, corn, or quinoa. Just be sure to check the cooking time, as it may vary from regular pasta. Follow the package instructions closely to get the best results. This pasta pairs well with many sides. A simple green salad with a light vinaigrette is a great choice. You could also serve it with garlic bread for a comforting meal. If you want something heartier, grilled chicken or shrimp complements the dish nicely. Roasted or steamed vegetables also make a healthy addition. Lemon Parmesan Asparagus Pasta combines fresh flavors and easy steps. You need fettuccine, asparagus, garlic, olive oil, and lemon for the main dish. Optional ingredients like fresh basil or cherry tomatoes add zest. Follow the outlined steps to cook and combine your ingredients beautifully. You can adapt the recipe with chicken, shrimp, or even a vegan version. Store leftovers properly and enjoy them later. With tips and variations, this dish offers endless possibilities for tasty meals. Enjoy making this scrumptious pasta dish your own!$

Lemon Parmesan Asparagus Pasta

A delightful pasta dish featuring fresh asparagus, lemon, and Parmesan cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz fettuccine or tagliatelle pasta
1 lb fresh asparagus, trimmed and sliced into 2-inch pieces
2 tablespoons extra virgin olive oil
3 cloves garlic, finely minced
1 large lemon, zest
3 tablespoons fresh lemon juice
1 cup freshly grated Parmesan cheese
to taste salt
to taste freshly ground black pepper
optional fresh basil leaves for garnish

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine or tagliatelle and cook according to the package instructions until the pasta reaches an al dente texture. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
Blanch the Asparagus: In a separate pot, fill it with water and bring it back to a boil. Carefully add the chopped asparagus and blanch for 2-3 minutes, or until the asparagus is bright green and tender-crisp. After that, drain the asparagus and swiftly transfer it to a bowl filled with ice-cold water. This will halt the cooking, preserving its vibrant color and crunch. After a few minutes, drain the asparagus again.
Sauté the Garlic: Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the minced garlic to the skillet. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but avoid letting it brown, as this can impart a bitter flavor.
Combine Ingredients: Add the blanched asparagus to the skillet with the sautéed garlic. Cook together for an additional 2 minutes, stirring occasionally, to combine the flavors and heat the asparagus through.
Mix with Pasta: Gently fold the drained pasta into the skillet along with the lemon zest, lemon juice, and half of the grated Parmesan cheese. Toss everything together thoroughly. If the mixture seems dry, gradually add small amounts of the reserved pasta water to create a light, creamy sauce that beautifully coats the pasta.
Season: Season your pasta dish with salt and freshly ground black pepper, adjusting to your taste. Continue tossing until all ingredients are well combined and everything is heated through.
Serve: Spoon the pasta into serving bowls, garnishing generously with the remaining Parmesan cheese and fresh basil leaves if using, for a fresh pop of color and flavor.

Notes

For an elegant touch, consider drizzling a little extra olive oil over the top just before serving. A few cherry tomatoes can also be added for a splash of color. Enjoy!

Keyword asparagus, lemon, Parmesan, pasta, vegetarian