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
mebium onion, thinly sliced
tsp lemon juice
tsp lemon zest
cloves garlic, finely chopped
Parmesan cheese for garnishing
In This Recipe
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.