Light, fresh, and bursting with vibrant flavors, this pasta dish captures the essence of spring and is perfect for a quick yet satisfying dinner.

1

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, which usually takes about 10 minutes.

2

While the pasta is cooking, prepare the asparagus. Trim the tough ends off and cut the asparagus into bite-sized pieces. Set aside.

3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

4

Add the chopped asparagus to the skillet and cook for about 5-7 minutes, or until tender and bright green, stirring occasionally.

5

Once the pasta is cooked, reserve 1 cup of pasta water and then drain the pasta. Add the drained pasta to the skillet with the asparagus.

6

Squeeze the juice of 1 lemon over the pasta, and toss everything together. If the pasta seems dry, add some reserved pasta water, a little at a time, to reach desired consistency.

7

Season with salt and black pepper to taste, and toss until well combined.

8

Finish by grating 40 grams of parmesan cheese over everything, give it a final toss and serve immediately.

2

• Add cherry tomatoes for a burst of sweetness.
• Incorporate crushed red pepper flakes for a spicy kick.
• Top with toasted pine nuts for added crunch and flavor.

• Choose whole wheat pasta for added fiber and nutrients.
• Make sure to season your pasta water well; it adds flavor to the pasta itself.
• Freshly grated parmesan will melt better and enhance the dish.

• fat: 20g
• fiber: 7g
• protein: 15g
• calories: 450
• carbohydrates: 55g

This dish is a great source of vitamins due to the asparagus and provides a balance of carbohydrates and protein, making it a healthy meal choice.

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