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 more recipes on her blog, Dishing Out Health.