Description
Asparagus Pasta is a vibrant, fresh dish that brings the essence of spring to your table. With tender fettuccine intertwined with crisp asparagus, aromatic herbs, and a zesty lemon kick, this recipe is perfect for summer grilling or a quick weeknight meal.
Ingredients
Scale
- 1 lb. fettuccine
- ¼ –⅓ cup extra virgin olive oil
- 1 small onion, quartered and sliced
- 1 lb. fresh asparagus, cut into 1 ½ inch pieces
- 3 cloves garlic, minced
- ¼ –½ teaspoon red pepper flakes (to taste)
- ⅓ cup grated fresh Parmesan cheese
- 8–10 fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 1–1½ tablespoons lemon zest
- Salt and pepper to taste
Instructions
- Cook the fettuccine in boiling salted water until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté the onion for about 5 minutes until browned. Add asparagus and cook for another 2-3 minutes until crisp-tender.
- Lower the heat, add garlic and cook for an additional minute.
- Combine the cooked fettuccine with sautéed vegetables in the skillet. Drizzle with remaining olive oil and mix in red pepper flakes, Parmesan cheese, basil, thyme, lemon zest, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 365
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 7mg