Description
This creamy asparagus pasta is a delightful combination of fresh ingredients and rich flavors, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 ounces pasta (any shape)
- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (grated)
- 1½ pounds asparagus (fresh or frozen)
- ¾ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- ½ cup grated parmesan (or more to taste)
- ½ cup fresh basil (or 3 sprigs fresh thyme)
- ½ lemon (juice and zest)
Instructions
- Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2 cm). Cut the spears into discs and leave the tips whole.
- In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes.
- Add 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
- In a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, and 2 tablespoons of water, and blend until creamy.
- Cook the pasta in plenty of salted boiling water as per package instructions.
- Add the sauce back to the skillet with the remaining asparagus, add the pasta, and ½ cup of reserved pasta water until creamy. Add more reserved cooking water and parmesan if necessary, and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
Notes
- This dish can be made with any shape of pasta.
- Feel free to substitute fresh basil with thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg