Description
Bright, fresh pasta dish featuring asparagus and lemon.
Perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 1 Bunch Uncooked Pasta (1 Bunch) Uncooked Pasta
- 3 cups (710 ml) Water
- 1 Large Lemon (1 Large) Lemon
- 1 cup (237 ml) Chopped Asparagus
- 1/4 cup Frozen peas
- 1/4 cup Baby Tomatoes
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 tsp Herbed Olive Oil
- 1/2 tbsp Chili Flakes
- Salt
- 1/4 tsp Italian Seasoning
Instructions
- Cook the pasta according to package directions. Strain the cooked pasta, reserving 1/2 cup of pasta water. Add 1 teaspoon of olive oil to the pasta and toss.
- Keep aside.
- Make the Lemon Asparagus Pasta:
- Heat a large pan or skillet.
- Add olive oil and butter; mix well.
- Add asparagus and peas; sauté to combine.
- Cook over medium-high heat for 1 minute.
- Add seasoning and baby tomatoes; sauté.
- Add lemon juice and lemon zest; sauté.
- Reduce heat; add cheese, cashew milk, and pasta water (if using). Sauté and add the pasta. Cook over medium heat for 2 minutes.
- Add 1 teaspoon of Herbed Oil (if using) and mix everything with tongs or large forks.
- Turn off the heat.
- Transfer the Lemon Asparagus Pasta with peas and tomatoes to serving bowls.
Notes
- For extra lemon flavor, zest the lemon before juicing and add the zest to the sauce.
- If asparagus is thick, snap off the tough bottom ends before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a pan with a splash of water to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 20