realistic recipes for a nutritious kitchen

Asparagus & Lemon Pasta

Asparagus Pasta

Asparagus Pasta – Clean & Delicious®

Although I often approach pasta with a very strategic (yet delicious) game plan, sometimes I just need to step away from all the rules and just enjoy a simple, seasonal dish.  I was not in the mood for meat or fish or beans or dairy. I was simply looking for a QUICK and TASTY way to use up the last lovely bunch of asparagus that was hanging out in my veggie drawer.

Since I am headed out to the East coast tomorrow, I have been trying to use up all the odds and ends around the kitchen.  Lots of lemon and some asparagus were on the list.

These are the kind of times when it is so key to have some pantry items to choose from.  Whether it’s pasta, rice, couscous, quinoa, lentils, or barley it is definitely essential to have some pantry staples on hand!

You don’t need them all, but you definitely need, at the very least, a handful of your favorites.

I’m forever stocking up on lot of pantry items BUT if I had to narrow it down to my top, top, top five (and I am being specific here) it would have to be:

1.  Olive oil (need I say more?)

2.  Whole wheat couscous (fastest food ever and I love the texture!)

3.  Garbanzo beans (great texture, love them in salad, soup, chili, pasta….)

4.  Olives (salty goodness – give any dish a little zing)

5.  Canned salmon (so crazy nutritious and such and easy way to work some power food in to any meal of the day).  Ask me on another day and this top five might change but for now these are definitely my faves!

What are your top five pantry staples??  I’m talking your absolute must, must, must, must haves?

Asparagus And Lemon Pasta

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 bunch thin asparagus, trimmed and cut into ½ inch pieces
  • 4 oz whole-wheat linguini
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • Salt and pepper
  • 2 tbsp Parmesan cheese
  • 2 tbsp fresh chopped parsley
  • The zest of one lemon

Directions:

Bring a large pot of salted water to a boil.

Before adding the pasta you want to blanch the asparagus, so add the asparagus to the pot and allow to cook for two minutes before removing with a slotted spoon.  Set the asparagus aside.  Once the water comes back to a boil, cook the pasta according to the package be sure to reserve about ½ cup of the pasta water.

In the meantime, heat olive oil in a large non-stick sauté pan over a medium high heat.  Add garlic and allow to cook until nice and fragrant (about two minutes).

Toss asparagus into the oil and garlic and season with salt and pepper.  Cook for about four minutes and then toss the cooked pasta into the pan.

Mix everything together, adding some of the pasta water to add a little extra moisture.

Finish by stirring in the cheese, parsley and lemon zest.  Adjust seasonings and enjoy!!

Serves 2.

Nutritional Analysis

Nutrients per 1/2 of recipe; Calories: 289; Total Fat: 10.4g; Saturated Fat: 1.9g; Cholesterol: 14mg; Sodium: 81mg; Carbohydrate: 47.7g; Dietary Fiber: 8.6g; Sugars: 2.4g; Protein: 11.6g

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3 Responses to “Asparagus & Lemon Pasta”

  1. #
    1
    Jennifer — June 16, 2010 @ 4:52 am

    This sounds so amazing! Lately I ‘ve been making dishes with asparagus and homemade gnocchi! I think asparagus brightens up any dish though, especially pasta! Yumm Asparagus is the one produce item that I need to have weekly!

    My 5 staples are:
    EVOO (I couldn’t agree with you more)
    Whole wheat pasta (I grew up Italian too and I cannot get rid of pasta in my diet)
    Black beans
    Brown rice
    Homemade sauce

  2. #
    2
    Rebecca — August 6, 2010 @ 10:26 am

    Another one going on my list!

    my staples are:

    wholegrain pasta
    wholegrain rice
    tin of organic whole tomatoes
    massel vegetable stock
    spices

    although after seeing your videos i think the eggwhites will go on the list as soon as i can find a store that sell them.

  3. #
    3
    Heidi — November 22, 2011 @ 8:13 am

    I love this recipe and your site! My question is when I normally saute the garlic in the oil, it becomes fragrant very fast and starts to brown less than a minute and I have the flame on medium. Should I put the flame lower?
    I don’t get that much garlic flavor either.
    Thank you for your wonderful videos and recipes!

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