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Lemon Asparagus Pasta

Lemon Asparagus Pasta

  • Author: Kevin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan, Plant-Based

Description

Lemon Asparagus Pasta is a fresh and vibrant dish combining crisp asparagus, zesty lemon, and tender pasta for a bright and satisfying meal. Made with simple, natural, and plant-based ingredients, this recipe is perfect for a quick dinner or delightful lunch all year round.

Ingredients

Scale

Vegetables and Fresh Items

  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
  • 2 lemons, zest and juice
  • 2–3 garlic cloves, minced

Pasta and Pantry Staples

  • 8 ounces pasta of choice (spaghetti or fettuccine recommended)
  • 3 tablespoons olive oil (natural)
  • Salt, to taste
  • Black pepper, to taste

Finishing and Flavor Ingredients

  • 1–2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1/4 cup plant-based Parmesan (plant-based), grated
  • Optional: 1 teaspoon natural gelling agent dissolved in warm water

Instructions

  1. Prepare the asparagus: Wash the asparagus thoroughly and trim off the tough ends. Cut the asparagus into bite-sized pieces so they cook evenly and quickly.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Before draining, reserve one cup of the pasta cooking water.
  3. Sauté garlic and asparagus: Meanwhile, heat olive oil (natural) in a large skillet over medium heat. Add minced garlic and cook until fragrant but not browned. Add the asparagus pieces and sauté until tender-crisp.
  4. Add lemon and sauce components: Stir in the lemon zest, lemon juice, vegetarian Worcestershire sauce (natural), salt, and pepper. Mix well and let the flavors combine.
  5. Toss pasta with sauce: Add the drained pasta directly into the skillet with the asparagus mixture. Toss everything together, gradually adding reserved pasta water to create a light sauce that clings to the noodles.
  6. Finish with plant-based Parmesan: Sprinkle the plant-based Parmesan over the pasta and toss again. If desired, stir in the natural gelling agent dissolved in warm water to add a silky texture.

Notes

  • Do not overcook the asparagus; keep it crisp for the best texture and flavor.
  • Save some pasta water to help emulsify the sauce and keep it moist.
  • Use fresh lemon juice for more vibrant and aromatic flavor.
  • Toast garlic gently to avoid bitterness.
  • Adjust seasoning slowly to balance salt, pepper, and citrus.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: lemon asparagus pasta, vegan pasta, plant-based recipe, spring pasta, lemon pasta, asparagus recipe, quick dinner

Find it online: https://yumwayrecipes.com/lemon-asparagus-pasta/