Linguini al Limone with Asparagus

As warmer days approach, the idea of spending hours over a hot stove seem unbearable. Once spring hits, I’m all about quick and delicious meals. This linguini al limone is light, bright and has an extra layer of added flavor with asparagus.

Ingredients

1 pound of linguini

1 bunch of asparagus

3 gloves of garlic, crushed

2 lemons, juiced

1 cup of grated parmigiano, plus more for garnish

3 tablespoons of evoo

4 strips of lemon peel, about 2-3 inches long

salt and red pepper to taste

1 cup of reserved pasta water

Directions

Put a tall pot of salted water on to boil

Wash your asparagus, trim the ends and thinly slice them diagonally

Add oil to a dutch oven or heavy pan over medium-high heat. When it begins to simmer, add asparagus and season with salt, cook for a couple of minutes until they begin to get a little bit of color

Next add garlic, red pepper and lemon zest and continue to cook until asparagus is tender

Cook your pasta a few minutes less than package instructions so you can finish cooking it with the asparagus mixture. Don’t forget to reserve a cup of pasta water!

Add your pasta to your pot of asparagus on medium-high heat. Add the lemon juice, parmigiano and reserved pasta water and cook until creamy about a minute or two

Plate your pasta and serve immediately, adding more parmigiano for garnish

Buon appetito!