Description
This Lemon Asparagus Pasta is 30 minute pasta dish that is perfectly balanced with a buttery nutmeg sauce, fresh asparagus, and zesty toasted breadcrumbs.
Ingredients
Scale
Pasta:
- 8 oz. dried spaghetti
- Sea salt
- 1 lb of asparagus, trimmed and cut into 1/2 pieces
- 4 tablespoons butter
- 1 shallot, diced
- 1 garlic clove, minced
- 2 tablespoons cream or milk
- 1/2 cup Parmesan cheese
- 1/4 teaspoon ground nutmeg (fresh preferred)
Lemon Breadcrumbs:
- 1/2 cup breadcrumbs
- Zest of 1 lemon
- 1/2 teaspoon salt
Instructions
- Bring a large pot of salted (1 teaspoon salt) water to a boil. When water is boiling, add in dried pasta and cook for 6-8 minutes – pasta should not be fully cooked. Remove ½ cup of pasta water. Add in asparagus and cook for 2-3 more minutes until pasta is cooked al dente and asparagus is fork tender. Drain pasta and asparagus.
- While waiting for water to boil, melt 1 tablespoon of butter in a small sauce pan over medium heat. Add in breadcrumbs and toast, stirring well, until golden brown and toasty. Mix in lemon zest and salt and set aside.
- Next, melt butter in a medium saucepan over medium heat. Add in shallot and garlic and sauté for 3-4 minutes until softened and fragrant.
- Add in cream/milk and allow the sauce to simmer for 2 minutes. Stir in ¼ cup of Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon of freshly ground nutmeg.
- When pasta and asparagus are done, add it into the sauce and toss together. Add in pasta water 1 tablespoon at a time until desired sauce consistency is achieved.
- Serve pasta topped with lemon breadcrumbs, Parmesan cheese, and more freshly ground nutmeg.
- Prep Time: 5
- Cook Time: 20
- Category: Pasta
Keywords: lemon asparagus pasta, asparagus pasta, lemon pasta, vegetarian pasta