This Asparagus Lemon Penne Pasta is a delightful dish, especially fitting for Lent as it abstains from any meat. However, its versatility allows you to include your preferred protein source, making it adaptable to various tastes. The vibrant flavors of lemon and garlic perfectly complement the tender asparagus, creating a refreshing and satisfying meal.
For more culinary inspiration featuring asparagus, explore our collection of Easy Asparagus Recipes. Additionally, if you’re in the mood for another effortless pasta dish, don’t miss out on our One-Pot Pasta and Peas recipe!
Kitchen Equipment Needed:
- Large pot for boiling pasta
- Skillet or frying pan
- Colander
- Grater or zester
- Cooking spoon or spatula
Ingredients:
- 12 ounces (340g) penne pasta
- 1 bunch of asparagus, tough ends trimmed and cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper to taste
- Grated Parmesan cheese (optional)
- Red pepper flakes (optional)
Directions:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the asparagus pieces to the skillet and sauté for 5-7 minutes until they are tender but still crisp.
- Reduce the heat to low, then add the cooked penne pasta to the skillet along with lemon zest and lemon juice. Toss everything together until well combined, adding reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper to taste. If desired, sprinkle grated Parmesan cheese and red pepper flakes over the pasta before serving.
- Serve hot and enjoy this delightful Asparagus Lemon Penne Pasta!
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