Description
A vibrant and fresh pasta dish featuring tender green asparagus, cherry tomatoes, and a hint of garlic and lemon zest. Tossed with Parmesan cheese and fresh basil, this recipe offers a perfect balance of flavors and textures for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 300 g pasta of your choice (e.g., penne or tagliatelle)
- 400 g green asparagus, trimmed and cut into 3cm pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 150 g cherry tomatoes, halved
- 50 g Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
- A pinch of red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
- Zest of 1 lemon
Instructions
- Cook the pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- Sauté aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until they become fragrant and the onion softens, about 3 minutes.
- Cook asparagus: Add the asparagus pieces to the skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the asparagus is tender yet crisp.
- Add tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, allowing them to soften and release their juices.
- Combine pasta and vegetables: Add the cooked pasta to the skillet, along with a bit of the reserved pasta water to create a slight sauce. Toss everything together to combine.
- Add cheese: Reduce the heat and stir in the grated Parmesan cheese, adding more pasta water as needed to achieve a creamy consistency.
- Season and finish: Season with additional salt, black pepper, and red pepper flakes to taste. Finish with lemon zest and toss once more.
- Serve: Serve the pasta immediately, garnished with fresh basil.
Notes
- Reserve pasta water when draining pasta; it helps create a creamy sauce without adding cream.
- Adjust the red pepper flakes according to your spice preference or omit for a milder dish.
- Fresh basil adds brightness and should be added just before serving for best flavor.
- This dish pairs well with a light white wine like Pinot Grigio or Sauvignon Blanc.
- For a vegan version, substitute Parmesan with a plant-based cheese alternative.
