Author Notes
During this season, I like to eat light food – nothing too deep fried nor too oily. Also, I need to shed those calories which have been hiding beneath my jackets all through the winter. It is full of flavor, light and healthy. —Kankana
Ingredients
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2 cups
pasta
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1/2
bunch asparagus
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1/2
mebium onion, thinly sliced
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1
tsp lemon juice
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1
tsp lemon zest
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2
cloves garlic, finely chopped
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Parmesan cheese for garnishing
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salt
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pepper
-
oil
Directions
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Boil the pasta in hot water with a handful of salt. It’s important to season the pasta while boiling it. This should take about 8 to 10 mins
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In the mean-time, heat a pan with some oil.
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Add the asparagus and cook for about 3 minutes. Once done, keep the cooked asparagus aside.
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In the same pan, add garlic and onion and saute them till they are cooked.
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Add lemon zest, lemon juice and cooked asparagus to the pan and turn off the heat.
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Drain the boiled pasta and retain about 1 cup of the pasta water.
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Now, add the pasta to the pan and mix it properly. If required, add a little bit of the pasta water. This will keep the pasta moist.
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Garnish with some shaved or shredded parmesan cheese and serve.
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