Easy lemony green asparagus pasta

Easy lemony green asparagus pasta

Based on 9 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This simple pasta is perfect for all asparagus fans! It takes only 20 minutes and tastes deliciously summery and fresh. Instead of using only the zest or juice, the flesh of the lemon is added to the pan. The pulp melds beautifully with the pasta water and combines to create a silky sauce that coats the pasta. You can easily save the zest of the lemon for other dishes."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
penne
400 g
green asparagus
2 cloves
garlic
1
lemon
3 sprigs
basil
5 tbsp
olive oil
salt
pepper
Parmesan cheese (for serving)
MetricImperial

Utensils

cutting board, knife, pot (large), frying pan, spatula, grater

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Nutrition per serving

Cal817
Fat39 g
Protein21 g
Carb98 g
  • Step 1/3

    Remove the woody ends from the asparagus and cut diagonally into about 2cm / 0.8 inch pieces. Finely slice the garlic. Peel the lemon and separate the segments. In doing so, collect any juices that come out. Then roughly chop the basil and set aside. Bring a large pot of water to a boil and add salt.
    • 400 g green asparagus
    • 2 cloves garlic
    • 1 lemon
    • salt
    • cutting board
    • knife
    • pot (large)

    Remove the woody ends from the asparagus and cut diagonally into about 2cm / 0.8 inch pieces. Finely slice the garlic. Peel the lemon and separate the segments. In doing so, collect any juices that come out. Then roughly chop the basil and set aside. Bring a large pot of water to a boil and add salt.

  • Step 2/3

    Cook the pasta al dente according to package instructions. In the meantime, heat olive oil in a large skillet over medium-high and sauté the asparagus for about 2-3 minutes. Then add the garlic and sauté. Deglaze with about half a ladle of pasta water and, if you have any, the collected lemon juice.
    • 5 tbsp olive oil
    • frying pan
    • spatula

    Cook the pasta al dente according to package instructions. In the meantime, heat olive oil in a large skillet over medium-high and sauté the asparagus for about 2-3 minutes. Then add the garlic and sauté. Deglaze with about half a ladle of pasta water and, if you have any, the collected lemon juice.

  • Step 3/3

    Drain the pasta, reserving some pasta water. Add the pasta to a pan and add pasta water again as needed. Season with salt and pepper. Finally, add the flesh of the lemon and basil and toss everything well. Serve with freshly shaved Parmesan cheese and enjoy!
    • salt
    • pepper
    • Parmesan cheese (for serving)
    • grater

    Drain the pasta, reserving some pasta water. Add the pasta to a pan and add pasta water again as needed. Season with salt and pepper. Finally, add the flesh of the lemon and basil and toss everything well. Serve with freshly shaved Parmesan cheese and enjoy!

  • Enjoy your meal!

    Easy lemony green asparagus pasta

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