Ingredients
12 oz pasta (penne, fettuccine, or your choice)
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
3 cloves garlic, minced
Zest of 1 lemon
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Juice of 1/2 lemon
Fresh basil or parsley, for garnish (optional)
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions. In the last 2–3 minutes of cooking, add asparagus to the boiling pasta. Drain and reserve 1/2 cup of pasta water.
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Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1–2 minutes, until fragrant.
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Toss Everything Together: Add cooked pasta and asparagus to the skillet. Toss to coat. Stir in lemon zest, Parmesan cheese, and a splash of reserved pasta water to create a light sauce.
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Finish and Serve: Add lemon juice and season with salt and black pepper. Garnish with fresh herbs and more Parmesan if desired. Serve warm.