Description
Italian Asparagus Pasta is a simple, fresh, and vibrant dish that celebrates the best of Northern Italy’s spring produce. Tender asparagus, al dente pasta, and a light lemony sauce create a bright, satisfying meal that’s ready in under 30 minutes. Perfect for a fresh weeknight dinner or an elegant lunch! (Keywords: Asparagus Pasta, Northern Italy pasta recipe, Italian spring pasta)
Ingredients
Units
Scale
- 400g (14 oz) spaghetti or fettuccine
- 300g (10 oz) fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 lemon (zest and juice)
- 50g (1/2 cup) grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
- Optional: a pinch of red pepper flakes for heat
- Fresh basil or parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- During the last 2-3 minutes of pasta cooking, add the asparagus to the boiling water with the pasta.
- Reserve 1 cup of pasta water, then drain the pasta and asparagus.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant (do not burn).
- Add the pasta and asparagus to the skillet. Toss to coat.
- Add lemon zest, lemon juice, and a splash of pasta water to create a light sauce.
- Stir in the grated Parmigiano-Reggiano and season with salt, black pepper, and red pepper flakes (if using).
- Garnish with fresh herbs and serve immediately.
Notes
- Use thin asparagus spears for quicker cooking and a tender bite.
- Add a handful of toasted pine nuts for extra texture and flavor.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 15mg