Description
A light and fresh pasta dish featuring lemon and asparagus.
Ingrédients
L'échelle
- 8 ounces of spaghetti
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook spaghetti according to package instructions until al dente.
- In the last 2 minutes of cooking, add asparagus to the pot.
- Drain the pasta and asparagus, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add the drained pasta and asparagus to the skillet.
- Stir in lemon zest, lemon juice, and Parmesan cheese.
- If needed, add reserved pasta water to achieve desired consistency.
- Season with salt and pepper. Toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Use whole wheat pasta for a healthier option.
- Adjust lemon juice according to your taste preference.
- For a vegan version, substitute cheese with nutritional yeast.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Main Course
- Méthode: Boiling and Sautéing
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 2g
- De Sodium: 200mg
- La graisse: 10g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 55g
- La fibre: 4g
- La protéine: 12g
- Le taux de cholestérol: 10mg
Mots-clés: lemon asparagus pasta