Spring Pasta with Asparagus, Lemon & Parm
When spring is here, but not really here, and you’re craving something fresh and cozy
It’s that time of year in NYC where the weather can’t make up its mind—nearly 80 in the afternoon, back down to the 40s by dinner. You want something that tastes like spring, but also feels like a warm hug. That’s where this pasta comes in.
It’s less of a strict recipe and more of a choose-your-own-adventure situation. I used asparagus, lemon, garlic, and a generous handful of parmesan, but the beauty of this dish is how flexible it is. You could swap the Parm for goat cheese, feta, or nutritional yeast if you’re keeping it vegan—or skip the cheese entirely and keep things bright and clean.
As for veggies, use what you’ve got. Asparagus is great, but so are peas, broccolini, or even thinly sliced radish. I tossed in some dandelion greens because I had them hanging around, but arugula, spinach, or chard would be lovely too.
The idea is simple: fresh greens, something green and snappy, lots of lemon, garlic, and a little cheesy something (or not). Make it your own, and let me know what combos you come up with.
Ingredients
Extra Virgin Olive Oil
Pasta of your choice—up to you how much you want to make (I think spaghetti works really nicely here—I used gluten free)
A few cloves of garlic, thinly sliced (it’s faster than chopping and tastes just as delicious)
1 bunch of asparagus, chopped into small pieces—size is up to you (or veg of your choice)
Handful of greens, torn or chopped—I used dandelion greens
Zest of one lemon + some of its juice
A splash of chicken or veg broth
A splash of dry white wine (totally optional)
Fresh grated Parm—don’t use pre-grated here. It will get rubbery and congeal (or cheese of your choice or omit)
Salt & Pepper
Red pepper flakes (optional)
How to make it
Bring pot of salted water to a boil and cook pasta according to directions on the box.
Meanwhile, in a pan heat olive oil over medium-high heat on the stove and add asparagus and season with salt and pepper and red pepper flakes (if using).
Toss and after a few minutes add the garlic and cook until it starts to soften
Add a splash of white wine (if using) and a splash of broth and let that liquid cook (asparagus and garlic will continue to soften). I prefer slightly crispy asparagus so once liquid is mostly cooked out, I turned the heat off while my pasta finished cooking.
Once pasta is done, use tongs or slotted spoon to move pasta into the pan with the asparagus.
Add in leafy greens and toss.
Zest lemon over pasta and add a squeeze of lemon juice.
Return to low heat and use tongs to combine pasta with everything in your pan.
If adding Parm, grate over pasta to your liking and add a small ladle of pasta water and toss to combine. If you need to cook out pasta water, turn up the heat a bit so liquid evaporates.
Top with more Parm and zest or whatever you’d like—make it to your taste!
Enjoy!
