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Lemon Asparagus Pasta Easy Spring Dinner for Busy Nights

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This Lemon Asparagus Pasta Easy Spring Dinner offers bright spring flavors featuring fresh herbs and asparagus in a zesty lemon sauce. It is perfect for easy dinner or family dinner occasions as a flavorful weeknight meal with a spring pasta twist.

Ingredients

Scale
  • 10 ounces (285g) of spaghetti bucatini linguine or fettuccine (see Note 1)
  • 2 medium-large lemons (see Note 2)
  • 6 1/2 tablespoons extra virgin olive oil divided
  • Kosher salt and freshly cracked black pepper
  • 1/2 teaspoon Dijon mustard
  • 2 medium shallots thinly sliced
  • 4 garlic cloves thinly sliced
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bunch of asparagus (about 14 ounces) sliced thinly on a bias into 1 inch (2.5 cm) pieces
  • ½ cup (60g) toasted walnuts finely crushed (see Note 3)
  • 3 tablespoons nutritional yeast
  • ½ cup (8g) Italian flat-leaf parsley (leaves and tender stems) chopped
  • ½ cup (8g) fresh basil leaves slivered
  • 2 tablespoons capers drained (optional)
  • ¼ cup (30g) Castelvetrano olives sliced in half (7 to 9 olives) (optional see Note 4)
  • 1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional for a main meal)

Instructions

  1. Bring a large pot of water to a boil and salt it generously before adding the pasta. Cook the pasta according to package instructions until it is just al dente and save one cup of pasta water before draining.
  2. Zest the lemons and set the zest aside in two portions. Make the lemon sauce by combining lemon juice extra virgin olive oil Dijon mustard kosher salt and black pepper in a jar and shake to emulsify or whisk in a bowl.
  3. Heat olive oil in a large pan then add shallots and garlic; cook until garlic turns golden about 2 to 3 minutes while stirring. Stir in red pepper flakes if desired and cook for an additional 30 seconds.
  4. Add the asparagus and half the lemon zest to the pan, season with salt and pepper, and cook until asparagus is crisp-tender about 3 minutes. Remove pan from heat.
  5. Add drained pasta lemon sauce crushed walnuts and nutritional yeast to the asparagus mixture in the pan, pour in half a cup of reserved pasta water, then toss vigorously over medium-high heat until sauce thickens and coats pasta evenly, adding more pasta water if needed.
  6. Mix in remaining lemon zest fresh basil parsley capers olives and beans if using. Cook briefly for 30 to 60 seconds while tossing.
  7. Season with salt and pepper to taste, drizzle with olive oil, and serve right away.

Notes

  • This recipe is inspired by Spaghetti al Limone with Asparagus from Bon Appétit
  • You can use up to 12 ounces (340g) of pasta but it’s sauciest with 10 ounces (285g)
  • The lemons should feel heavy for their weight
  • If you can’t find lemons that are medium-large buy an extra third lemon to ensure you get enough zest and juice
  • To toast raw walnuts add to a dry skillet over medium heat and cook stirring occasionally until a bit browned and fragrant 4 to 5 minutes or roast a large batch on a sheet pan in the oven at 350ºF/175ºC for 8 to 10 minutes tossing halfway
  • You can also use raw walnuts but you’ll get more flavor from toasted
  • To crush walnuts the quickest way is to add to a spice grinder and pulse several times otherwise very finely mince with a knife
  • If your olives are already pitted slice them in half
  • If they have the pits inside here’s how to remove the pits

Find it online: https://www.amgroyal.com/lemon-asparagus-pasta-easy-spring-dinner/