Lemon Garlic Asparagus Pasta

🛒 Ingredients

• Spaghetti (dry) 85 g · 300 kcal
• Asparagus 150 g · 30 kcal
• Olive oil 30 g · 265 kcal
• Garlic cloves 10 g · 15 kcal
• Lemon 80 g · 20 kcal
• Parmesan cheese (grated) 20 g · 80 kcal
• Vegetable broth 60 g · 5 kcal
• Fresh parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Cook spaghetti according to package directions in a pot of salted boiling water. Before draining, reserve about 1 cup (240ml) of the pasta cooking water.
2. While pasta cooks, trim the tough ends off the asparagus and chop them into 1-inch pieces. Mince the garlic cloves. Zest and juice the lemon.
3. Heat olive oil in a large skillet or pan over medium heat. Add minced garlic and red pepper flakes (if using), sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. Add the chopped asparagus to the skillet and sauté for 3-5 minutes until tender-crisp.
5. Add the cooked and drained spaghetti, lemon juice, lemon zest, and half of the reserved pasta water to the skillet. Toss well to combine all ingredients.
6. Stir in grated Parmesan cheese and fresh parsley. Add more pasta water if needed to create a light sauce consistency. Season with salt and pepper to taste and serve immediately.