Lemony Pasta with Asparagus
Share
- ✉
-
Author Notes: I love lemony spaghetti as much as I love asparagus, so I thought I'd combine these two flavors in this dead-simple pasta. No blanching is necessary for the asparagus -- you just sauté it in olive oil while the spaghetti cooks. Toss in garlic and lemon zest, and reiterate the lemon flavor later on by sprinkling in the juice once the spaghetti is in there. Grate some cheese, dollop on some ricotta, and a vibrant and grassy dinner is yours. - amanda
Serves 2
- Sea salt
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 garlic clove, peeled and smashed
- Grated zest of 1 lemon (Meyer, if possible)
- 1/2 pound spaghetti
- 2 tablespoons unsalted butter
- Juice of 1 lemon (Meyer, if possible)
- Freshly ground black pepper
- Freshly grated parmesan cheese, for serving
- 4 tablespoons fresh ricotta
- Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.
- Warm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.
- When the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.
- Divide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month ago Dmo33
Really fresh! I added some chilli flakes to the sauteed asparagus for an extra kick - delicious.
about 1 month ago Selin
What a great way to welcome back asparagus this year!
about 1 year ago farmmommy
so simple, fresh and delicious. thank you! I'll be making this all asparagus season.
about 1 year ago amanda
Amanda is a co-founder of Food52.
Glad you like it -- and thanks for reminding me to make it this year!
almost 2 years ago Cooking Whims
Thank you for such a wonderful recipe! I made this tonight and loved every bite!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Glad to hear it!
almost 2 years ago Woodside
Used good whole-wheat pasta (orecchiette), topped with a dollop of mascarpone rather than ricotta. Very creamy, fresh with the lemon, and very simple and quick for a summer supper.
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Nice.
about 2 years ago AEC
Wishing I had asparagus but unwilling to make a trip to the market, I substituted broccoli. I've always loved lemon with broccoli, so I thought it would work. Delicious! Eager to use the spears next time, though.
about 2 years ago amanda
Amanda is a co-founder of Food52.
Love hearing about variations -- thanks for the follow-up!
about 2 years ago Kaja1105
I've been hoarding a few Meyer lemons (the season is pretty much over here in Southern California) and picked up some asparagus at the farmers market today with the idea of making this. It was wonderful! I'll be dreaming of that taste (and smell) until the lemons are back in season.
about 2 years ago amanda
Amanda is a co-founder of Food52.
Great -- thanks for letting us know!
about 2 years ago BetsyLynnS
The sun finally appeared today and this recipe looks perfect for a Monday night dinner.
about 2 years ago amanda
Amanda is a co-founder of Food52.
Hope it turned out well. Merrill and I are in Maryland this evening and we ate dinner outside -- a first for this year. Lovely.
about 3 years ago FeastontheCheap
Looks wonderful - and deliciously simple... Beautiful photos, PS
about 3 years ago amanda
Amanda is a co-founder of Food52.
Thanks -- they're taken by Sarah Shatz!