Roasted Asparagus Pasta
Roasted Asparagus Pasta with butter, garlic, and lemon creates an unforgettable dish you will immediately crave again.
Servings: 4 servings
Ingredients
- 1 pound asparagus cut into 1 inch pieces
- 3 teaspoons olive oil
- 3 garlic cloves minced
- ¾ teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper
- 8 ounces angel hair pasta
- ½ cup pasta water reserved
- 2 tablespoons butter
- ¼ cup parmesan cheese freshly grated
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice plus more to taste
- additional salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Spread the asparagus across a large baking sheet and drizzle with oil. Sprinkle with the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with your hands to coat.
- Roast the asparagus for 10-15 minutes, until lightly browned and softened, but still slightly crisp. While the asparagus is roasting, cook the pasta, reserve ½ cup of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
- Transfer the hot cooked pasta back to the pot or to a large mixing bowl. Add the butter and toss to melt. The pasta should be shiny from the butter. Add the cheese and toss again.
- Add about half of the reserved pasta water along with the asparagus, green onions, and parsley. Toss to combine. Drizzle with lemon juice, season with ¼ teaspoon salt and ¼ teaspoon pepper and if the pasta looks dry, add the remaining pasta water.
- Taste the pasta and add additional salt, pepper, or lemon as desired. Serve warm.
Notes
If you forget to scoop out some pasta water before draining the pasta, don’t panic. Just whisk together ½ cup of water with ⅛ teaspoon of cornstarch.
Nutrition
Calories: 341kcal · Carbohydrates: 49g · Protein: 12g · Fat: 11g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 19mg · Sodium: 590mg · Potassium: 399mg · Fiber: 4g · Sugar: 4g · Vitamin A: 1280IU · Vitamin C: 13mg · Calcium: 125mg · Iron: 3mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!