Description
Ready for a light pasta option for the summer months? Gotcha covered here with my lemony spaghetti with asparagus and basil.
Ingredients
Units
Scale
- 1 tablespoon lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 1-2 additional lemons cut into wedges for garnish
- 1 cup chopped basil (plus extra for garnish)
- 1 lb. box of thin spaghetti
- 2 teaspoons salt (for the pasta water)
- 3 tablespoons olive oil (extra virgin or regular)
- 1/4 cup pasta water
- 1/4 cup of plain, hot tap water (more if needed)
- 1 cup of grated shaker parmesan cheese, plus extra for serving
For the Asparagus:
- 1 large bunch of asparagus, chopped
- 2 tablespoons garlic, finely diced (4-5 cloves)
- 1 tablespoon olive oil
- 1 splash more of olive oil when garlic is added to pan
Optional garnish:
- Fresh grated parmesan cheese for topping
- Red pepper flakes for garnish
Would you like to save this?
You'll also be the first to hear about new recipes in my weekly-ish newsletter! :)
Instructions
-
Fill a pot with water about ¾ of the way. I’m usually using a 4-quart pot. Add 2 teaspoons of salt to the water and heat until it comes to a boil. You must add salt to the water. We are using some of the pasta water later and we need it seasoned with that salt. While the water is heating you can do your prep.
- Wash asparagus and trim a bit off the bottom. I usually cut the lights ends where it’s slightly purple. Cut the tips off first. Then, a few asparagus stalks at a time, cut at a diagonal angle in about one-inch pieces. Transfer to a pan with olive oil and set aside for now. (my video shows this well)
- Zest your lemons so you have one tablespoon of zest total. I used a microplane, but you can use the finest side of a box grater too.
- Juice those same lemons – we need 3 tablespoons for the recipe. If there is more keep it to the side and if you want to add more lemon juice later you can.
- Finely dice the garlic. I usually slice it thin and then dice it down into smaller bits from there.
- Stack the basil leaves on top of each other (start with the largest leaves). You can fit about 10 large leaves in one stack. Roll them up like a cigar, then run your knife across the basil creating thin strips. This is called a chiffonade cut. After you measure out your 1 cup, cut more for additional garnish. I like to serve extra basil on the side with this. TIP: to keep the basil fresh I wrap it in some damp paper towel while I finish my prep.
- Once your water is boiling you can add the spaghetti and cook to package instructions.
- Heat your asparagus pan on medium heat and toss it around the pan. It should take about 7-8 minutes to sauté the asparagus turning it throughout the process. I like mine al dente, but you can cook it a little longer if you like it softer. Poke with a fork until it has the tenderness you desire.
- When the asparagus is just about done, add the garlic to the middle of the pan with a splash of olive oil and cook for about 30-60 seconds in center of pan. Then stir garlic and mix together with asparagus and cook another couple of minutes. You may need to turn the heat down slightly here so you don’t burn the garlic.
- When the spaghetti is cooked – BEFORE YOUR DRAIN IT – carefully remove a ¼ cup of the pasta water. The pour spaghetti into a colander to drain the water.
- ASSEMBLY: Get a large mixing bowl ready and add the cooked spaghetti to the bowl. Then add olive oil, the asparagus and garlic mixture, lemon zest (it tends to clump so spread it out), fresh lemon juice, grated shaker parmesan cheese, fresh basil, the salted pasta water, and regular hot tap water. Mix well with tongs and a large wooden spoon – or whatever two tools you have on hand. I usually need two tools!
- Once the pasta is mixed it’s ready to serve. I like serving with fresh grated parmesan on top and red pepper flakes on the side. I also serve with a small bowl with the chopped lemon wedges and extra fresh basil.
