Ingredients:

  • 1 pound (450g) pasta (linguine, spaghetti, or penne)
  • 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/2 cup (120ml) vegetable broth
  • 1/4 cup (60ml) heavy cream (or half-and-half for a lighter option)
  • Zest and juice of 1 lemon
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (15g) chopped fresh parsley
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Add asparagus and sauté for 3-5 minutes, until tender-crisp.
  3. If using, deglaze the pan with white wine and let it reduce slightly. Add vegetable broth and lemon juice. Bring to a simmer. Stir in heavy cream (or half-and-half).
  4. Add the cooked pasta to the skillet with the asparagus sauce. Toss to coat. Add Parmesan cheese, lemon zest, and parsley. Toss again, adding pasta water as needed to create a creamy sauce.
  5. Season with salt, pepper, and red pepper flakes (if using). Serve immediately, garnished with extra Parmesan cheese. Enjoy this delicious asparagus pasta!