Description
This Lemon Asparagus Pasta Easy Spring Dinner combines fresh spring flavors with a simple, vibrant sauce. It’s an easy dinner perfect for weeknight meals or family dinners with bright lemon and crisp asparagus. Enjoy a refreshing spring pasta recipe that highlights lemon asparagus beautifully.
Ingredients
Scale
- 10 ounces (285g) of spaghetti bucatini linguine or fettuccine (see Note 1)
- 2 medium-large lemons (see Note 2)
- 6 1/2 tablespoons extra virgin olive oil divided
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon Dijon mustard
- 2 medium shallots thinly sliced
- 4 garlic cloves thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch of asparagus (about 14 ounces) sliced thinly on a bias into 1-inch (2.5 cm) pieces
- ½ cup (60g) toasted walnuts finely crushed (see Note 3)
- 3 tablespoons nutritional yeast
- ½ cup (8g) Italian flat-leaf parsley (leaves and tender stems) chopped
- ½ cup (8g) fresh basil leaves slivered
- 2 tablespoons capers drained (optional)
- ¼ cup (30g) Castelvetrano olives sliced in half (7 to 9 olives) (optional see Note 4)
- 1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional for a main meal)
Instructions
- Heat a large pot of water to a boil for cooking the pasta, adding about 1 tablespoon of kosher salt once near boiling.
- Add the pasta and cook it following the package instructions until al dente, stirring occasionally, then drain while saving 1 cup of pasta water.
- Zest the lemons and divide the zest into two portions, then set them apart.
- Prepare the lemon sauce by mixing 5 tablespoons of lemon juice, 5 tablespoons of extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and pepper to taste in a jar or bowl and shaking or whisking until blended.
- Warm 1 1/2 tablespoons olive oil in a sauté pan over medium heat, then cook the sliced shallots and garlic for 2 to 3 minutes until garlic turns golden, stirring often to avoid burning.
- Stir in red pepper flakes if using and cook for 30 seconds.
- Add the asparagus and half of the lemon zest, sprinkle with salt and pepper, and cook for about 3 minutes until crisp-tender, then remove from heat.
- Combine the hot pasta, lemon sauce, crushed walnuts, nutritional yeast, and 1/2 cup pasta water with the asparagus mixture, then return the pan to medium-high and toss vigorously to emulsify the sauce and coat the pasta.
- Add the remaining lemon zest, basil, parsley, and optional capers, olives, and beans, then toss and heat briefly for 30 to 60 seconds.
- Season with a pinch of salt and pepper, finish with a drizzle of olive oil, and serve right away.
Notes
- This recipe is inspired by Spaghetti al Limone with Asparagus from Bon Appétit
- You can use up to 12 ounces (340g) of pasta but it’s sauciest with 10 ounces (285g)
- The lemons should feel heavy for their weight
- If you can’t find medium-large lemons, buy an extra third lemon to ensure enough zest and juice
- To toast raw walnuts, cook in a dry skillet over medium heat for 4 to 5 minutes or roast in the oven at 350ºF/175ºC for 8 to 10 minutes
- Crush walnuts finely using a spice grinder or knife
- For pitted olives, slice in half or remove pits if needed
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg