Lemon Parmesan Asparagus Pasta Delightful Dish Today

Ingredients

• 8 ounces fettuccine or linguine
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon zest and juice
• 1 cup grated Parmesan cheese
• to taste Salt and black pepper
• 0.25 teaspoon red pepper flakes (optional)
• for garnish Fresh parsley, chopped

Instructions

1. In a large pot of boiling salted water, cook the fettuccine according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. In the same pot, add the asparagus pieces and cook for about 3-4 minutes until bright green and tender-crisp. Using a slotted spoon, remove the asparagus and place it directly into a bowl of ice water to halt the cooking process. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.
4. Add the cooked pasta and blanched asparagus to the skillet with the garlic. Pour in the lemon juice and add the lemon zest. Toss everything together gently to combine.
5. Gradually sprinkle the grated Parmesan cheese while tossing to coat the pasta. If the pasta seems dry, add some of the reserved pasta water until you reach your desired consistency. Season with salt, black pepper, and red pepper flakes, if using.
6. Once everything is mixed well and heated through, remove from heat and serve immediately.