Name: Lemon Asparagus Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10 ounces (285g) of spaghetti; 2 medium-large lemons; 6 1/2 tablespoons extra virgin olive oil (divided); Kosher salt and freshly cracked black pepper; 1/2 teaspoon Dijon mustard; 2 medium shallots (thinly sliced); 4 garlic cloves (thinly sliced); ¼ teaspoon red pepper flakes (optional); 1 bunch of asparagus (about 14 ounces, sliced thinly); ½ cup (60g) toasted walnuts (finely crushed); 3 tablespoons nutritional yeast; ½ cup (8g) Italian flat-leaf parsley (chopped); ½ cup (8g) fresh basil leaves (slivered); 2 tablespoons capers (drained, optional); ¼ cup (30g) Castelvetrano olives (optional); 1 (15-ounce/425g) can of navy beans or other white beans (optional)

why make this recipe

Lemon Asparagus Pasta is a bright and fresh dish that combines the vibrant flavors of lemon, asparagus, and herbs. It is not only delicious but also quick to prepare, making it a perfect choice for busy weeknights or special occasions. The balance of tangy lemon and crisp veggies with the heartiness of pasta makes every bite enjoyable. Plus, it can be easily adapted to suit vegetarian and vegan diets, making it a versatile meal for everyone.

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how to make Lemon Asparagus Pasta

Ingredients:

10 ounces (285g) of spaghetti
2 medium-large lemons (see Note 2)
6 1/2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper
1/2 teaspoon Dijon mustard
2 medium shallots (thinly sliced)
4 garlic cloves (thinly sliced)
¼ teaspoon red pepper flakes (optional)
1 bunch of asparagus (about 14 ounces, sliced thinly on a bias into 1-inch (2.5 cm) pieces)
½ cup (60g) toasted walnuts (finely crushed, see Note 3)
3 tablespoons nutritional yeast
½ cup (8g) Italian flat-leaf parsley (leaves and tender stems, chopped)
½ cup (8g) fresh basil leaves (slivered)
2 tablespoons capers (drained, optional)
¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives, optional, see Note 4)
1 (15-ounce/425g) can of navy beans or other white beans (rinsed and drained, optional, for a main meal)

Directions:

Bring a large pot of water to a boil for the pasta. Use about 9 cups (~2.1 L) of water for 10 ounces of pasta. Once boiling, add about 1 tablespoon of kosher salt. Add the spaghetti and cook according to package directions, stirring occasionally, until just al dente. Drain the pasta, but reserve 1 cup (240 mL) of the pasta water.
Zest the lemons and divide the zest into two piles. Set aside.
Make the Lemon Sauce. In a mason jar, combine 5 tablespoons of lemon juice, 5 tablespoons of olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake until blended. If you don’t have a jar, whisk together all the ingredients in a bowl.
Cook the asparagus. Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium heat. Add the shallots and garlic, cooking for 2 to 3 minutes until garlic is just golden. Stir frequently to avoid burning. If using red pepper flakes, add them now and cook for 30 seconds. Add the asparagus and half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until asparagus is crisp-tender. Take the pan off the heat until the pasta is ready.
Once the pasta is cooked, add it to the asparagus mixture along with the Lemon Sauce, crushed walnuts, and nutritional yeast. Pour in ½ cup (120 mL) of reserved pasta water. Return the pan to medium-high heat. Use tongs to mix everything together, adding more pasta water if needed until the sauce clings to the pasta.
Add the rest of the lemon zest, basil, parsley, capers, olives, and white beans, if using. Toss again and cook for another 30 to 60 seconds. Season with a pinch of salt and pepper, then drizzle with olive oil. Serve immediately.

how to serve Lemon Asparagus Pasta

Lemon Asparagus Pasta is best served right after cooking. You can accompany it with a side salad or garlic bread for a complete meal. To enhance the flavors, sprinkle some extra nutritional yeast or Parmesan cheese on top before serving.

how to store Lemon Asparagus Pasta

If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to help loosen the sauce if necessary.

tips to make Lemon Asparagus Pasta

Pasta Cooking Tip: Always reserve some pasta water. It’s great for adjusting the sauce’s consistency.
Lemon Freshness: Use freshly squeezed lemon juice for the best flavor.
Asparagus: Choose bright green asparagus with firm stalks for the best texture.
Make it Heartier: Add white beans for protein and fiber, turning this dish into a filling meal.

variation (if any)

Feel free to change the greens. You can use other vegetables like spinach, peas, or even broccoli in place of asparagus. For a bit more protein, add grilled chicken or shrimp.

FAQs

Can I make this recipe gluten-free?
Yes, you can substitute the spaghetti with gluten-free pasta or zucchini noodles for a low-carb option.

Is the lemon zest necessary?
Yes, it adds a significant amount of flavor. However, if you do not have lemons, you can use lemon juice instead, but the zest brings out more aroma.

How can I make this dish vegan?
It’s already vegan-friendly! Just ensure that the nutritional yeast is free from any animal products.