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This lemon asparagus pasta dish tastes like Italian springtime! It’s bright from both lemon juice and zest, creamy from goat cheese & parmesan, and fresh from the addition of large fresh basil leaves. I chose Rummo Italian spaghetti, but you could use penne, linguini or what ever you have on hand, as the lemon-asparagus pasta sauce steals the spotlight. The recipe calls for very little prep time, too (20 min)- so can easily be made on a weeknight.
Tip: To increase protein use a high-protein pasta made from chickpeas, beans, or lentils. Ezekiel Sprouted Whole Grain pasta is another option.
Reviews:
COOK TIME 20 minutes
Course Lunch
Cuisine Italian
Serving 5 people
Ingredients:
| 1. | 1 lb spaghetti |
| 2. | 2/3 cup extra-virgin olive oil |
| 3. | 1 large bunch of asparagus, trimmed, and sliced on diagonal (1/12-2" long) |
| 4. | 4 cloves of garlic-smashed |
| 5. | lemon zest from 1 lemon, plus 2 lemons halved |
| 6. | 1/2 tsp crushed red pepper flakes (optional) |
| 7. | 8 fresh large basil leaves |
| 8. | 4 oz of crumbled goat cheese |
| 9. | Fresh grated Parmesan cheese for serving |
| 10. | 1 1/2 cups of the pasta cooking water |
Directions:
Step 1.
Bring large pot of salted water (5 cups of water) to a boil.
Add 1 lb spaghetti and cook pasta stirring occasionally, until al dente.
Reserve 1 1/2 cups of the pasta cooking water, then drain pasta.
Step 2
While pasta is cooking, heat 2/3 cup of extra virgin olive oil in a large dutch oven or stockpot over medium-high heat until shimmering.
Add 1 large bunch of trimmed asparagus, sliced on the diagonal, and season with sea salt, cook, stirring often, until just beginning to take on a brighter color, about a minute or two. It will cook to a crisp-tender when you start to work in the pasta water, for the sauce.
Add the 4 smashed garlic cloves and lemon zest and 1/2 teaspoon of red pepper flakes(if using); cook stirring until fragrant about 30 seconds. Remove from heat and set aside until pasta is done.
Step 3.
Add cooked drained pasta and 8 large basil leaves to pot with asparagus mixture and return to medium-high heat.
Squeeze juice from two lemons, halved into pot and add 4 oz crumbled goat cheese and 1 cup of the pasta cooking liquid.
Cook, tossing vigorously, adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated. (I used all 1 1/2 cups of pasta liquid).
Taste and season with more salt if needed. Remove and discard garlic.
Step 4.
Divide pasta among bowls, and top with grated Parmesan cheese.
Notes:
Recipe adapted from Bon appetit' "Lemon Asparagus Pasta Recipe" April 2020 issue.
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