Welcome to your new favorite summertime recipe: lemon pasta with asparagus. We used Pappardelle, roasted asparagus, fancy olive oil, and a lemon. It’s ready in less than 20 minutes, but is so light and refreshing it feels fancy.
Fancy Olive Oil is the Secret Ingredient
You just need great olive oil and the rest of dinner will come together. My favorite is Jordan Olive Oil, but you can try others. Foodies also rave about Brightland olive oil. Graza is also popular, with just two options: “sizzle” and a “drizzle.”
You can’t get much better than fresh, summertime al fresco dining, can you?
- Bag of Parpardelle Pasta
- Good Olive Oil
- Parmesan Cheese
- Red Pepper Flakes
- Cook the pasta.
- Toss asparagus in olive oil and roast in the oven at 425 for 15 minutes
- Cut up the asparagus, add to the pasta, toss in olive oil, lemon, and Parmesan cheese. Sprinkle salt to taste.
- Add red pepper flakes to taste if you like spice.
- Serve with a Chardonnay!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 26mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 3g
Lemon Pasta with Asparagus Wine Pairing
Enjoy this dish outside, with a glass of chardonnay, bluegrass instrumental music, and great conversation. Some suggestions: