Asparagus Pasta Recipe
This asparagus pasta recipe showcases fresh spring asparagus in all its glory! Pasta coated with butter and basil pesto envelope pieces of tender asparagus, onions, and garlic. A dusting of toasted breadcrumbs, a sprinkle of parmesan cheese, fresh lemon zest, and pop of red pepper flakes complete this simple and satisfying vegetarian pasta dinner!
Servings: 4 servings
- 1 pound spaghetti noodles or other pasta of choice
- 2 tablespoon olive oil
- 8 tablespoon salted butter divided
- 1 small white onion diced
- 3 cloves garlic minced
- 1 pound asparagus trimmed and cut into 1-inch pieces
- ½ - 1 teaspoon red pepper flakes
- ½ cup basil pesto sauce
- Lemon zest for serving
- ½ cup freshly shredded parmesan cheese for serving
- ¼ cup toasted breadcrumbs for serving
- Kosher salt to taste
Cook the pasta according to package instructions in a large pot of heavily salted water. (It should be so salty it tastes like the ocean.)
In a large skillet, heat the olive oil and 2 tablespoon of the butter over medium heat. Add the onion and a sprinkle of kosher salt, to taste, stirring to coat. Cook the onion, stirring occasionally, until it softens and begins to become translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Stir in the asparagus, red pepper flakes, and a pinch more kosher salt. Cook until asparagus pieces are tender, about 3 minutes more.
While the asparagus is cooking, drain the pasta, reserving 1 cup of the pasta water. Once the asparagus is tender, add the cooked pasta to the skillet.
Add the pesto and 4 – 6 more tablespoon of butter (or to your preference) to the skillet, tossing everything until pesto has coated the pasta and butter is melted. Add a splash of the reserved pasta water to thin the sauce, if desired.
Garnish the pasta with fresh lemon zest, parmesan cheese, and toasted breadcrumbs to serve.
- Leftover pasta can be stored in the fridge for up to four days.
- White wine can be used in place of the pasta water, if desired.
- Refer to post on how best to trim asparagus.
- Refer to post on how to easily toast breadcrumbs.
Serving: 4ounces | Calories: 921kcal | Carbohydrates: 101g | Protein: 25g | Fat: 47g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 780mg | Potassium: 599mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2828IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 5mg