Asparagus {spring} Pasta
This whole wheat pasta dish is a perfect medley of flavors and textures, featuring tender asparagus, aromatic green onions, and a zesty lemon-basil coating. The dish comes together beautifully, making it an ideal option for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 1 recipe for whole wheat pasta
- 10 large asparagus stalks (about ½ pound)
- ½ cup green onions, diced (about 2 bunches)
- 1 tablespoon olive oil
- Coating:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- zest from one lemon
- ½ cup basil, loosely packed
- ¼ cup garlic scapes
- ¼-1/2 cup Parmesan (optional)
Instructions
- Bring a pot of water to a boil with a pinch of salt. Cook pasta according to package or make your own. Drain and set aside.
- In a skillet, heat olive oil over medium-low heat. Add in scallions and sauté for 2 minutes. Stir in asparagus, cover, and continue to cook, stirring frequently until asparagus is tender, 4 or so minutes.
- Whisk together 3 tablespoons olive oil, lemon juice, zest, and salt. When asparagus and pasta is done, combine in a large bowl while still hot. Add in the olive oil mixture, basil, and parmesan. Toss until the pasta is well coated. Serve with an extra sprinkle of parmesan, drizzle of olive oil, and basil.
Cook Time
25M
Prep Time
PT30M
Yield
4
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