Lemon Asparagus Pasta
This lemon asparagus pasta is a quick and easy vegetarian dinner recipe. It also has garlic, parmesan and toasted pine nuts.
Servings: 4
Ingredients
- 8 ounces ditalini pasta (2 cups)
- 2 tablespoons olive oil
- 1 pound asparagus, trimmed and cut into 1/4-inch-long pieces
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice and zest
- 1/4 cup grated parmesan cheese plus more for serving
- 1/4 cup toasted pine nuts
- 1 tablespoon chopped parsley plus more for serving
Instructions
- Cook the ditalini in salted boiling water in a large saucepan over high heat until just al dente following the recommended cook time on the package. (Start cooking the pasta about 5 minutes before sauteing the asparagus.)
- In a large skillet or sauté pan over medium high heat, warm the olive oil. Sauté the asparagus until bright green and crisp-tender, about 3-4 minutes.
- Add in the garlic, salt and pepper and lemon juice, allowing 30 seconds to 1 minute for everything to become fragrant.
- Use a slotted spoon to transfer the cooked ditalini from the pot to the skillet and stir in the parmesan, pine nuts, lemon zest and parsley.
- Divide onto serving plates or into bowls, topping with more parmesan and parsley, as desired.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat it in the microwave.
You can also enjoy leftovers cold as a pasta salad. Let them sit at room temperature for 15 minutes. Then toss with baby spinach or arugula and a splash of lemon vinaigrette.
Nutrition
Calories: 390kcal | Carbohydrates: 52g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 408mg | Potassium: 471mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 4mg