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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
Serves: 2 to 3 main dish
mebium onion, thinly sliced
tsp lemon juice
tsp lemon zest
cloves garlic, finely chopped
Parmesan cheese for garnishing
- 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
- In the mean-time, heat a pan with some oil.
- Add the asparagus and cook for about 3 minutes. Once done, keep the cooked asparagus aside.
- In the same pan, add garlic and onion and saute them till they are cooked.
- Add lemon zest, lemon juice and cooked asparagus to the pan and turn off the heat.
- Drain the boiled pasta and retain about 1 cup of the pasta water.
- 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.
- Garnish with some shaved or shredded parmesan cheese and serve.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe