Gemelli with Asparagus

🛒 Ingredients

• Gemelli Pasta (cooked) 200 g · 280 kcal
• Fresh Asparagus 150 g · 30 kcal
• Extra Virgin Olive Oil 14 g · 120 kcal
• Garlic Cloves (minced) 5 g · 7 kcal
• Parmesan Cheese (grated) 15 g · 60 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package directions until al dente.
2. While the pasta cooks, trim the woody ends off the asparagus and cut them into 1-inch pieces. Heat olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Then add the asparagus pieces and sauté for 5-7 minutes until tender-crisp.
4. Drain the cooked gemelli pasta, reserving about half a cup of the pasta water. Add the drained pasta to the skillet with the asparagus and garlic.
5. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce. Season with salt, freshly ground black pepper, and a squeeze of lemon juice.
6. Serve immediately, topped with grated Parmesan cheese for extra flavor.