Lemon Asparagus Pasta

Lemon asparagus pasta is the ultimate celebration of spring flavors. This simple yet elegant dish combines bright, zesty lemon with the fresh, crisp taste of asparagus. It’s a light and satisfying meal that’s perfect for a quick weeknight dinner or a casual lunch with friends.

Whether you enjoy vibrant flavors or simply crave a taste of the season, this dish delivers. Its sunny color and fresh aroma make it a true crowd-pleaser.

The Perfect Spring Dish

Asparagus is at its peak during the spring months, making it the star of this dish. Its delicate sweetness and satisfying crunch are a perfect match for the tangy lemon flavor.

Inspiration Behind the Recipe

Inspiration for this recipe comes from the renowned chef Evan Funke and his iconic Spaghetti al Limone. This lemon asparagus pasta offers a similar flavor profile but features the distinct taste and texture of fresh asparagus. It’s a unique twist on a beloved classic, showcasing the versatility of simple, high-quality ingredients.

Why This Recipe Works

This lemon asparagus pasta recipe achieves a remarkable balance of flavors. The bright, citrusy notes of lemon zest awaken the senses. It’s beautifully complemented by the fresh, earthy flavor of tender asparagus. Toasted walnuts (optional) add a delightful crunch and subtle richness.

The result is a dish that’s both light and satisfying. The flavors work in harmony, creating a delicious and memorable dining experience.

Flavor Profile: Lemon Zest, Asparagus, Walnuts

The simplicity of this recipe is its strength. A few carefully chosen ingredients create a flavor profile that is greater than the sum of its parts.

Inspired by Evan Funke’s Spaghetti al Limone

This recipe draws inspiration from chef Evan Funke’s legendary Spaghetti al Limone. It embraces the philosophy of letting high-quality ingredients shine through. While this recipe features asparagus, the focus remains on creating a vibrant and flavorful dish with minimal complexity.

Ingredients Overview

This lemon asparagus pasta recipe uses simple, fresh ingredients. Here’s the basic list:

• Pasta: Choose a long pasta like spaghetti, linguine, or fettuccine.
• Asparagus: Select fresh, vibrant green asparagus spears. Look for firm stalks with tightly closed tips.
• Lemon: You’ll need both the zest and juice of a lemon for maximum flavor.
• Garlic: Adds a subtle savory note.
• Extra Virgin Olive Oil: A high-quality extra virgin olive oil is essential for its rich, fruity flavor.
• Walnuts (optional): Toasted walnuts add crunch and nutty flavor.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, umami richness.
• Salt and Freshly Ground Black Pepper: For seasoning.

Substitutions and Alternatives

• Pasta: Use gluten-free pasta for a gluten-free option.
• Walnuts: Substitute with pine nuts, almonds, or omit entirely.
• Parmesan: Try other hard, salty cheeses like Pecorino Romano.

Importance of Quality Ingredients

For the best possible flavor, choose high-quality ingredients.

• Extra Virgin Olive Oil: A good extra virgin olive oil makes a significant difference. Opt for a brand with a fresh, slightly peppery flavor.

Step-by-Step Instructions

Preparing the Ingredients

1. Asparagus: Wash and trim the tough ends of the asparagus spears. Cut the stalks into 1-inch pieces on a diagonal.
2. Lemon: Zest the lemon, avoiding the white pith. Juice the lemon.
3. Garlic: Mince the garlic cloves.
4. Walnuts (optional): If using, roughly chop the walnuts and toast them in a dry pan over medium heat until fragrant.

Making the Lemon Sauce

1. Heat olive oil: In a large skillet or pot, heat the olive oil over medium heat.
2. Sauté garlic: Add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to let it brown.
3. Add lemon zest and juice: Add the lemon zest and lemon juice to the skillet. Stir and cook for about 1 minute.
4. Season: Add salt and freshly ground black pepper to taste.

Cooking the Pasta and Asparagus

1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente (slightly firm).
2. Add asparagus: During the last 2-3 minutes of the pasta’s cooking time, add the asparagus pieces to the boiling pasta water.
3. Reserve pasta water: Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
4. Drain: Drain the pasta and asparagus together.

Combining Ingredients and Finishing Touches

1. Combine pasta and sauce: Immediately transfer the drained pasta and asparagus to the skillet with the lemon sauce.
2. Toss to coat: Toss everything together over medium heat, mixing thoroughly.
3. Add pasta water: Gradually add some of the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. The starch in the water helps create a silky texture.
4. Parmesan cheese: Remove the skillet from heat. Stir in the Parmesan cheese.
5. Walnuts (optional): If using, stir in the toasted walnuts.
6. Season and serve: Taste and adjust the seasoning with salt and pepper if needed. Serve immediately.

Expert Tips for Perfect Results

Cooking Pasta Al Dente

• Al dente means “to the tooth”: It refers to pasta cooked until firm, but with a slight bite or chewiness at its center.
• Follow package directions, but taste test: Use the package instructions as a guide, but start tasting your pasta a minute or two before the suggested cooking time.
• Don’t rinse: Avoid rinsing cooked pasta, as it removes the starches that help the sauce cling.

Achieving a Creamy Sauce Without Dairy

• Starchy pasta water is key: The starch in the pasta water creates a silky emulsion with the olive oil and lemon juice, resulting in a creamy texture.
• Add pasta water gradually: Start with a small amount and add more as needed until you reach the consistency you like.
• High-quality olive oil matters: A good quality extra virgin olive oil adds both flavor and richness to the sauce.

Selecting and Preparing Asparagus

• Choose vibrant, firm stalks: Look for asparagus with bright green color and tightly closed tips. Avoid limp or wilted spears.
• Snap off the woody ends: Bend an asparagus spear near the bottom. It will naturally snap where the tough, woody part ends.
• Cut into bite-sized pieces: Cut the asparagus into pieces of an even size to ensure they cook evenly.

Nutrition Information

Lemon asparagus pasta offers a delicious and reasonably healthy meal option. Here’s a basic nutritional breakdown per serving:

• Calories: Approximately 350-450 (depending on ingredients and serving size)
• Fat: Primarily healthy fats from olive oil
• Carbohydrates: Mostly from the pasta
• Protein: Moderate amount from pasta and Parmesan cheese

Highlighting the Health Benefits

• Asparagus: Excellent source of vitamins, minerals, and antioxidants.
• Olive Oil: Rich in heart-healthy monounsaturated fats.
• Lemon: Provides vitamin C and fiber.

FAQs

How to properly cut asparagus?

There are two main ways to trim asparagus:

• Snap: Hold an asparagus spear near the bottom and gently bend it. The stalk will naturally snap at the point where the tough, woody portion ends.
• Cut: Align several spears on a cutting board and use a sharp knife to cut off the bottom 1-2 inches.

Can I use gluten-free pasta?

Absolutely! There are many delicious gluten-free pasta options made from rice, quinoa, lentils, or other grains. Follow the package directions for cooking times.

What to serve with this pasta?

Lemon asparagus pasta is a versatile dish. Here are some serving suggestions:

• Protein: Grilled chicken, shrimp, or fish pair beautifully.
• Salad: A simple green salad with a light vinaigrette complements the pasta.
• Bread: Crusty bread is perfect for soaking up the flavorful sauce.

Storage and reheating tips

• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also reheat in the microwave.

Print