If you’re looking for an easy and delicious one-pot meal that’s perfect for spring, look no further than this lemon and asparagus spaghetti recipe. It’s a simple dish that’s bursting with fresh flavors and cheesy goodness. You’ll love how quickly it comes together and how satisfying it is.
I made this recipe last week when I had a bunch of asparagus in my fridge that needed to be used up. I also had some spaghetti, lemon, and Parmesan cheese in my pantry, so I decided to give this recipe a try. I’m so glad I did, because it turned out to be one of the best pasta dishes I’ve ever had.
The recipe is very easy to follow. You just need to cook the spaghetti and asparagus in the same pot of boiling water, then drain them and toss them with a simple lemon sauce. The sauce is made wit
h lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. That’s it! No cream, no butter, no flour. Just pure lemony goodness.
The sauce coats every strand of spaghetti and every piece of asparagus with a tangy and creamy flavor. The asparagus adds a nice crunch and a pop of green color to the dish. The Parmesan cheese adds a nutty and salty touch that balances the acidity of the lemon. The result is a light and refreshing pasta that’s perfect for spring.
This recipe is also very versatile. You can use any type of pasta you like, such as penne, fusilli, or linguine. You can also add some chicken, shrimp, or bacon if you want some extra protein. Can even swap the asparagus for another vegetable, such as broccoli, zucchini, or spinach. The possibilities are endless.
This recipe is also very budget-friendly and healthy. It only requires a few ingredients that are easy to find and affordable. It’s also low in fat and high in fiber and vitamin C. It’s a great way to enjoy pasta without feeling guilty.
I highly recommend this recipe to anyone who loves pasta and lemon. It’s a quick and easy one-pot meal that’s sure to impress your family and friends. It’s also great for leftovers, as it tastes just as good cold or reheated. You can serve it with a green salad or some crusty bread for a complete meal.
This lemon and asparagus spaghetti recipe is one of my new favorites. It’s a delicious way to celebrate spring and enjoy the fresh produce of the season. It’s also a fun and easy way to make pasta more exciting and flavorful. Give it a try and let me know what you think!
Steps
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1
Done
15 min
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Cook the spaghetti and asparagusFill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat. When the water is boiling, add the spaghetti and stir well to prevent sticking. Cook the spaghetti according to the package directions, usually for about 10 minutes, until it is al dente (firm but not hard). About 3 minutes before the spaghetti is done, add the asparagus pieces to the same pot and stir to combine. The asparagus should turn bright green and become tender but still crisp. Drain the spaghetti and asparagus in a colander and return them to the pot. Keep them warm while you make the sauce. |
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2
Done
5 min
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Make the lemon sauceIn a small bowl, whisk together the lemon zest, lemon juice, 3/4 cup of Parmesan cheese, olive oil, salt and pepper until well combined. Taste and adjust the seasoning if needed. You can add more lemon juice for more tanginess, more cheese for more creaminess, or more salt and pepper for more flavor. |
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3
Done
5 min
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Combine the spaghetti and saucePour the lemon sauce over the spaghetti and asparagus and toss gently to coat. Use a large spoon or tongs to mix everything well. The sauce should coat every strand of spaghetti and asparagus evenly. |
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4
Done
5 min
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Serve and EnjoyTransfer the spaghetti to a large serving platter or individual plates. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. You can also garnish with some fresh parsley or basil leaves for extra color and freshness. Serve hot, warm or cold, as desired. Enjoy with a green salad or some crusty bread. |
One Comment Hide Comments
I’m so glad I stumbled upon this recipe. It’s a winner.