15 Minute Asparagus Lemon Basil Pasta

By Sip and Feast · 15 min

Ingredients

Instructions

1. Bring a large pot of salted water (2 tablespoons per gallon) to a boil.
2. Trim off the bottom 2 inches of the asparagus and slice it thinly on a diagonal into 3-inch pieces. Cook the spaghetti until 1 minute less than al dente.
3. Heat a large pan over medium-low and coat it with 1/4 cup extra virgin olive oil. Sauté the garlic 1-2 minutes until fragrant, then add the red pepper flakes and asparagus. Cook 1-2 minutes more until the asparagus is just bright green.
4. When the pasta is almost done, add 1 cup of pasta water to the pan and turn the heat to medium.
5. Add the nearly cooked pasta to the pan and toss to coat. Season lightly with salt and pepper. If it looks dry, add a little more pasta water and toss again.
6. Once the pasta is perfectly al dente, take the pan off the heat. Add the lemon juice and zest and toss to emulsify, then add the basil and a generous drizzle of olive oil.
7. Taste and adjust the salt and pepper, then serve in bowls topped with the grated parmesan.

Summarized from Sip and Feast's video. Watch it for the details.

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