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As the days become longer and the air turns warmer, spring brings a renewed sense of freshness—especially in our kitchens. One dish that perfectly encapsulates this vibrant season is the Asparagus and Lemon Pasta. This delightful recipe combines the tender crunch of asparagus with the zesty brightness of lemon, creating a dish that is as refreshing as it is satisfying. Whether you're hosting a spring gathering or simply looking for a quick weeknight dinner, this pasta dish embodies the essence of spring cuisine.

Asparagus Pasta

Experience the vibrant flavors of spring with this Asparagus and Lemon Pasta recipe. This delightful dish highlights tender asparagus, zesty lemon, and juicy cherry tomatoes, creating a refreshing meal perfect for any occasion. Easy to prepare and packed with nutrients, this recipe is a celebration of seasonal ingredients. Follow our simple cooking guide to achieve the perfect balance of flavors and enjoy a light yet satisfying dish that embodies the essence of spring.
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Ingredients
  

8 oz (225g) spaghetti or your favorite pasta

1 bunch of fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1/4 cup extra virgin olive oil

Zest and juice of 1 lemon

1/2 tsp red pepper flakes (optional)

Salt and freshly cracked black pepper, to taste

1/2 cup grated Parmesan cheese (plus more for serving)

Fresh basil or parsley, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Blanch the Asparagus: In the same pot, add the trimmed asparagus to the boiling water for 2-3 minutes, until bright green and tender-crisp. Using a slotted spoon, transfer the asparagus to an ice bath to stop the cooking process. Once cool, drain and set aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, making sure not to burn the garlic.

        Combine Ingredients: Add the cherry tomatoes to the skillet and cook for about 3-4 minutes, until they start to soften. Add the blanched asparagus to the skillet, followed by the cooked spaghetti.

          Add Flavor: Pour in the lemon juice and zest, and toss everything together. If the mixture seems dry, add a little reserved pasta water until the desired consistency is achieved. Season with salt and pepper.

            Finish with Cheese and Herbs: Stir in the grated Parmesan cheese until melted and combined. Taste and adjust seasoning if necessary.

              Plate and Garnish: Serve the pasta warm, garnished with additional Parmesan cheese and fresh basil or parsley. Drizzle with a bit more olive oil if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4