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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 Hesser
- 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!
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