Spaghetti al Limone With Asparagus
Pasta with Asperagus, with a kick of lemon
Ingredients
| Spaghetti | |
| 4 pcs | Asperagus (cut in diagonal, 2-3 cm) |
| Olive oil | |
| Garlic (smashed) | |
| Red pepper flakes (crushed) | |
| 2 pcs | Lemon (halved, also zest) |
| Parmesan (finely grated) |
Instructions
Pasta
Cook pasta in salted water, al dente
Sauce
Heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed.