Zingy lemon-garlic pasta tossed with charred asparagus, parmesan, and cheese. A simple, summery pasta dish bursting with bright flavor that’s ready in under 30 minutes
- 4 Tbsp. extra virgin olive oil, divided
- 10 ounces whole wheat spaghetti
- 1 lb. asparagus, trimmed
- 1 shallot, minced
- 3 cloves garlic, minced
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Juice and zest of 1 lemon
- ¼ cup freshly grated parmesan cheese
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. roasted pumpkin seeds or pine nuts
- Cook spaghetti according to package instructions. Drain pasta, reserving ½ cup pasta water. Set aside.
- White pasta is cooking, heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus; cook 5 minutes without turning, until skin starts to blister. Toss around and cook 3 to 4 additional minutes until skin is well-charred. Transfer to a plate and reduce heat to medium.
- Add remaining 3 Tbsp. oil to pan. Add shallots; cook 2 minutes, until softened. Add garlic, salt and pepper; cook 30 to 60 seconds, until aromatic. Add white wine, lemon juice and zest; simmer for 5 minutes.
- Cut asparagus into thirds. Add chopped asparagus, spaghetti, parmesan, and basil to pan. Toss to combine. Add additional pasta water in small increments if too dry.
- Divide evenly into each of 4 bowls. Sprinkle seeds evenly over top and add additional parmesan, if desired.
Serving size: 1½ cups Calories: 353 Fat: 14 gm Saturated fat: 2 gm Carbohydrates: 46 gm Sugar: 4 gm Sodium: 309 mg Fiber: 8 gm Protein: 12 gm Cholesterol: 5 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and her blog, Dishing Out Health.