Spring Veggie Pasta

Description :

Packed with asparagus, leeks, garlic, and lemon, we'll be eating this easy vegetarian dinner all season. Pass the parm, please.

Ingredient :

  • 12 oz. fettuccine
  • 1 lb. asparagus, trimmed and sliced on a diagonal 
  • 1/4 c. olive oil, divided
  • 2 cloves garlic, pressed
  • 1 large leek, white and light green parts only, sliced into half-moons
  • 2 tbsp. fresh thyme leaves
  • 1/8 tsp. red pepper flakes
  • Kosher salt
  • 1 tbsp. grated lemon zest plus 3 Tbsp juice 
  • 2 oz. Parmesan, shaved with peeler

Direction :

  1. Cook pasta per pkg. directions, adding asparagus during last 2 minutes of cooking.
  2. Meanwhile, in a large skillet, heat 2 Tbsp oil with garlic, leek, thyme, red pepper flakes, and 1/4 tsp salt on medium-low and cook, stirring occasionally, until very tender, 12 to 15 minutes.
  3. Reserve 1 cup pasta cooking water, then drain pasta and asparagus and add to leek mixture. Add lemon juice, remaining 2 Tbsp oil, and 1/4 cup reserved cooking water, tossing to coat. Fold in half of Parmesan, adding more cooking water if pasta seems dry. Top with lemon zest and remaining Parmesan. 

Add To Shopping List
Powered By