If you’re looking for a quick and elegant weeknight dinner, this pasta dish with notes of bright lemon and matchsticks of tender-crisp asparagus is sure to delight. In as little as 30 minutes, you can have a delicious meal that serves four people by following this recipe:
Ingredients
- 1 pound spaghetti
- 2/3 cup extra virgin olive oil
- 1 large bunch asparagus, trimmed and sliced thinly on a deep diagonal
- 4 garlic cloves, smashed
- 4 strips of lemon zest, approximately 3 inches long
- 1/2 teaspoon crushed red pepper flakes
- 8 large basil leaves
- 2 lemons, halved
- 1 cup (2 ounces) finely grated parmesan, plus more for serving
Instructions
Bring a large pot of salted water to a boil and cook spaghetti according to the package directions. Reserve 1 1/2 cups of cooking liquid. Drain the pasta.
While the pasta cooks, heat oil in a large Dutch oven or other pot over medium-high heat. When the oil begins to simmer, add the slices of asparagus. Season it with salt in the pan and cook, stirring often, until it starts to take on color or for approximately one minute.
Add the garlic, lemon zest, and red pepper flakes to the pot with the asparagus. Cook for 30 seconds, stirring continuously, until fragrant. Remove the pot from the heat and allow to sit until pasta is cooked.
Put the pasta in the pot with the asparagus and return to medium-high heat. Add the basil leaves, squeeze the juice from both lemons, and put in the cup of parmesan and cup of the reserved cooking liquid. Toss vigorously while cooking to coat the pasta, adding additional cooking liquid as needed to bring the sauce to a creamy and emulsified consistency, which should take about one minute.
Remove garlic cloves and taste for seasoning. Plate the pasta and enjoy.
Source: Bonappetit.com
