Lemon and Asparagus Linguine

Ingredients

Linguine

8 ounces

Asparagus

1 bunch, trimmed and cut into 2-inch pieces

Extra virgin olive oil

3 tablespoons

Garlic

3 cloves, minced

Lemon juice

1/4 cup, freshly squeezed

Lemon zest

1 tablespoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Parmesan cheese

1/2 cup, freshly grated

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the linguine according to the package instructions until al dente, typically about 8-10 minutes. In the final 3 minutes of cooking, add the asparagus pieces to blanch them. Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, making sure not to let it burn.
3. Add the drained linguine and asparagus to the skillet. Pour in the freshly squeezed lemon juice and lemon zest, then season with salt and black pepper. Toss everything together, adding the reserved pasta water gradually until you reach your desired sauce consistency.
4. Continue cooking for another 2-3 minutes, allowing the flavors to meld and the dish to heat through.
5. Remove from heat and stir in the freshly grated Parmesan cheese until melted and well combined.
6. Serve immediately, garnished with additional Parmesan cheese, a sprinkle of black pepper, and chopped parsley for an extra touch of freshness.