Fresh Lemon Garlic Spring Pasta
A quick and healthy pasta dish featuring asparagus and peas in a creamy lemon-garlic sauce, perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 8 oz Spaghetti or Linguine Base of the dish
- 1 cup Asparagus, trimmed and cut into 2-inch pieces Adds color and crunch
- 1 cup Peas, shelled (fresh or frozen) Brings sweetness
Flavoring Ingredients
- 3 cloves Garlic, minced Provides depth of flavor
- 1 zest Lemon Brightens the dish
- 2 tbsp Extra virgin olive oil For richness
- 1/4 cup Parmesan cheese (optional) Adds creaminess
- 1/4 tsp Red pepper flakes (optional) For heat
- to taste Salt and black pepper To enhance flavors
- 1/4 cup Fresh parsley or basil, chopped For garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- While waiting for the water, trim the asparagus and cut it into 2-inch pieces.
- If using fresh peas, shell them; if using frozen, measure out one cup.
- Mince the garlic cloves and zest the lemon.
- Gather your ingredients and tools for a smooth cooking experience.
Cooking
- Once the water is boiling, add the spaghetti or linguine and cook according to package instructions until al dente (about 8-10 minutes).
- While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes (if using) to the pan, stirring until fragrant (about 1 minute).
- Add asparagus pieces to the skillet and cook for 3-4 minutes, until bright green and tender-crisp.
- Stir in the peas and cook for an additional 2 minutes.
Serving
- Once the pasta is cooked, reserve about a cup of pasta water, then drain the remainder.
- Add the drained pasta to the skillet with sautéed garlic, asparagus, and peas.
- Incorporate lemon juice, lemon zest, and reserved pasta water to create a creamy sauce.
- Season with salt and black pepper to taste, mixing until everything is well combined.
- Serve hot, garnished with chopped parsley or basil and a sprinkle of Parmesan cheese if desired.
Notes
For an even creamier texture, gradually add reserved pasta water. Let leftovers cool completely before refrigerating. This pasta can be frozen for up to two months.