Ingredients:

  • 12 oz (340 g) fettucine or spaghetti
  • 1 lb (450 g) asparagus, trimmed and cut into bite-sized pieces
  • 2 cloves garlic, minced
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • ¼ cup (60 ml) olive oil
  • Salt and pepper, to taste
  • ½ cup (50 g) grated Parmesan cheese, plus extra for serving
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions:

  1. Bring a large pot of salted boiling water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
  2. In the last 3 minutes of pasta cooking, add asparagus to the pot. Once cooked, drain pasta and asparagus together.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  4. Add the cooked pasta and asparagus to the skillet. Stir in lemon juice and zest. Adjust consistency with reserved pasta water; mix until combined.
  5. Stir in grated Parmesan cheese until it melts and coats the pasta.
  6. Season with salt and pepper to taste. Garnish with fresh herbs and extra cheese before serving.