Description
A vibrant and light Lemon Asparagus Pasta recipe featuring fresh lemon zest and juice, tender asparagus, toasted walnuts, and a flavorful lemon sauce. This easy-to-make dish combines bright citrus notes with savory shallots, garlic, and optional additions like capers, olives, and white beans, perfect for a healthy and satisfying vegetarian meal.
Ingredients
Pasta
- 10 ounces (285g) spaghetti
- Kosher salt (for pasta water, about 1 tablespoon)
Lemon Sauce
- 2 medium-large lemons (zested and juiced)
- 6 1/2 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon Dijon mustard
- Kosher salt (1 teaspoon for sauce)
- Freshly cracked black pepper (to taste)
Vegetables & Flavorings
- 2 medium shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1 bunch asparagus (about 14 ounces), sliced thinly on a bias into 1-inch pieces
Add-ins & Garnishes
- 1/2 cup (60g) toasted walnuts, finely crushed
- 3 tablespoons nutritional yeast
- 1/2 cup (8g) Italian flat-leaf parsley, chopped (leaves and tender stems)
- 1/2 cup (8g) fresh basil leaves, slivered
- 2 tablespoons capers, drained (optional)
- 1/4 cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives, optional)
- 1 (15-ounce/425g) can navy beans or other white beans, rinsed and drained (optional, for a main meal)
Instructions
- Cook the pasta: Bring about 9 cups (2.1 L) of water to a boil in a large pot. Add approximately 1 tablespoon kosher salt. Add spaghetti and cook according to package directions until just al dente, stirring occasionally. Reserve 1 cup (240 mL) of pasta water and then drain the pasta.
- Zest and juice lemons: Zest the two lemons and divide the zest into two equal piles. Juice the lemons to obtain about 5 tablespoons (75 mL) of juice for the sauce.
- Make lemon sauce: In a mason jar or bowl, combine 5 tablespoons lemon juice, 5 tablespoons extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake or whisk until fully emulsified.
- Cook asparagus and aromatics: Heat 1 1/2 tablespoons olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Add thinly sliced shallots and garlic, cooking for 2-3 minutes until the garlic turns golden, stirring frequently. Add optional red pepper flakes and cook for 30 seconds. Add asparagus pieces and half of the reserved lemon zest. Season with salt and pepper and cook for 3 minutes until asparagus is crisp-tender. Remove from heat and set aside.
- Toss pasta with sauce and vegetables: Return asparagus pan to medium-high heat. Add cooked pasta, lemon sauce, crushed walnuts, and nutritional yeast. Pour in 1/2 cup (120 mL) reserved pasta water. Using tongs, vigorously toss and shake the pan, adding more pasta water as needed, until sauce emulsifies and coats the pasta evenly.
- Finish and serve: Add remaining lemon zest, fresh basil, chopped parsley, and optional capers, olives, and white beans to the pasta. Toss well and cook briefly for 30 to 60 seconds over medium heat. Season with a pinch or two of salt and pepper, drizzle with olive oil, and serve immediately.
Notes
- Use about 9 cups of water for 10 ounces of pasta to retain starchy pasta water which helps thicken the sauce.
- For best lemon flavor, use medium-large lemons for zest and juice.
- To toast walnuts, warm in a dry skillet over medium heat until fragrant and lightly browned, then crush finely.
- Castelvetrano olives add a mild, buttery flavor and can be omitted or substituted with other mild green olives.
- White beans are optional but can add extra protein to make this dish more substantial as a main meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
