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Lemon Butter Asparagus Pasta

This lemon butter asparagus pasta is a bright, fresh dish that combines tender asparagus, zesty lemon, and creamy butter tossed with al dente pasta. The dish features a simple yet vibrant flavor profile, with textures that are crisp, tender, and silky, making it perfect for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti or linguine
  • 1 bunch fresh asparagus thin spears preferred
  • 3 tablespoons unsalted butter good quality
  • 2 cloves garlic minced
  • 1/2 lemon zest and juice
  • 2 tablespoons extra virgin olive oil optional, for extra flavor
  • Salt and black pepper to taste
  • Red pepper flakes optional for heat

Equipment

  • Large pot
  • Sauté pan
  • Tongs
  • Sharp knife

Method
 

  1. Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. While waiting, trim the woody ends from the asparagus by snapping off the tough part with your hands, then cut the spears into 2-inch pieces.
  2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once done, reserve about ½ cup of pasta water, then drain and set aside.
  3. While the pasta cooks, heat a sauté pan over medium heat. Add 2 tablespoons of butter and let it melt with a gentle sizzle. Toss in the asparagus pieces and cook for about 3-4 minutes, shaking the pan occasionally, until they turn bright green and develop slight caramelization.
    12 ounces spaghetti or linguine
  4. Add the minced garlic to the pan and cook for about 30 seconds, stirring constantly, until fragrant but not browned. The garlic should release a fragrant aroma, filling the pan with a savory scent.
    12 ounces spaghetti or linguine
  5. Squeeze the juice of half a lemon into the pan, then add the lemon zest. Stir quickly to coat the asparagus with the citrusy brightness, which will cut through the richness of the butter.
    12 ounces spaghetti or linguine
  6. Add the cooked pasta to the pan. Toss everything together using tongs, adding reserved pasta water a splash at a time to loosen the sauce and help it cling to the noodles. Cook for about 1-2 minutes until everything is hot and well-coated.
  7. Stir in the remaining tablespoon of butter for extra richness. Season with salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
    12 ounces spaghetti or linguine
  8. Transfer the pasta to serving bowls, garnishing with chopped fresh parsley and an additional squeeze of lemon if desired. Drizzle lightly with olive oil for shine, and serve immediately while hot.
    12 ounces spaghetti or linguine

Notes

Use fresh lemon zest for the brightest flavor and cook asparagus until tender-crisp for the best texture. Reserve pasta water to help create a silky sauce coating.