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Lemon Garlic Asparagus Pasta is a fast, easy, and fresh weeknight dinner that you'll come back to again and again and have memorized in no time. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Fill a large pot with lightly salted water and bring to a boil.
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Alright, don’t linger, let’s practice this asparagus and lemon pasta menu with 6 components which are surely easy to obtain, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Composition - Asparagus and lemon pasta:
- Give 2 of Serves
- Prepare 80 for –100g dried pasta per person (calamarata rings here)
- Take 12-14 - fresh asparagus spears
- Get 3-4 tbsp. butter
- Make ready 1 - lemon
- Take 30-40 g freshly grated Parmesan
Drain both pasta and asparagus together, reserving one cup of pasta water. The Pasta: I've used a whole grain penne pasta, but just about any type of pasta will work. The Dressing: The pasta salad dressing is full of lemon, garlic, and dijon, making it deliciously lip smackin good! Feel free to use less garlic if you prefer.
Asparagus and lemon pasta steps:
- Put a large pan of salty water on the boil for the pasta. Break off the wooden ends of the asparagus and wash them thoroughly. Chop off the tips and reserve, slice the stems on the diagonal into about 1cm pieces.
- Fillet the lemon – slice the top and bottom off the lemon. Run the knife along the sides from top to bottom, slicing off strips of the peel including the pith. Then cut out segments, running the knife in on the diagonal very close to the membrane - the segments should just drop from the fruit.
- Put the pasta into the boiling water and cook according to the packet instructions. 3 minutes before the end of cooking time throw in the chopped asparagus. When ready, drain it into a colander, reserving a cupful of the cooking water.
- Place a large pan or skillet over high heat. Add the butter, let it foam up, then add the asparagus tips. A minute later add the lemon pieces, turn up the heat and let the lemon dissolve. Mix in a third of the grated Parmesan.
- Tip the drained pasta and asparagus into the pan, add some cooking water to make up the sauce, top with another third of Parmesan and toss it well in the sauce. Divide between plates and sprinkle with the remaining Parmesan.
This orecchiette pasta with lemon asparagus is tossed with feta cheese and a drizzle of olive oil. It's a delicious fast and easy dinner recipe! This post was created in partnership with Alessi Foods. Have you been avoiding pasta because it's not typically considered healthy? This Lemony Asparagus Pasta Recipe from Delish.com shines a spotlight on the star ingredient with a supporting cast of creamy white wine sauce, deeply infused with fragrant lemony notes and a nice salty Parmesan kick.
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