Lemon Asparagus Pasta Recipes

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LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

This lemon asparagus pasta is not only super delicious but also very easy to make. It's basically a one pot recipe. And it's just the perfect recipe to embrace spring!

Provided by Sina

Categories     Entrée

Time 20m

Number Of Ingredients 11

1 onion, chopped
3 cloves of garlic, minced
2 1/2 cups vegetable broth
1 cup canned coconut milk (full fat)
9 oz gemelli pasta
juice of one small lemon
2 teaspoons lemon zest
17 oz fresh green asparagus
salt, to taste
black pepper, to taste
red pepper flakes, to taste (optional)

Steps:

  • Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
  • In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
  • Add the uncoooked pasta, the vegetable broth, the coconut milk, and the lemon juice. Cook for 15-18 minutes. Stir a couple of times while cooking.
  • When the pasta is al dente, stir in the lemon zest and the cooked asparagus. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

Nutrition Facts : Calories 539 kcal, Carbohydrate 70 g, Protein 17 g, Fat 25 g, SaturatedFat 17 g, Sodium 2579 mg, Fiber 10 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving

THE BEST ASPARAGUS LEMON PASTA



The Best Asparagus Lemon Pasta image

I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.

Provided by MarraMamba

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

PAPPARDELLE WITH ASPARAGUS AND LEMON



Pappardelle with Asparagus and Lemon image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 bunch pencil-thin asparagus
1/2 pound pappardelle pasta (or fettucine)
1/4 cup freshly squeezed lemon juice(about 2 lemons)
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons minced lemon zest
2 tablespoons minced Italian parsley

Steps:

  • Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

LEMON PEPPER PASTA AND ASPARAGUS



Lemon Pepper Pasta and Asparagus image

Serve a 30-minute weeknight pasta meal, vegetarian style.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso™ cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
  • Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

PASTA WITH ASPARAGUS AND LEMON SAUCE



Pasta with Asparagus and Lemon Sauce image

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Provided by barbara

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 12

2 lemons
1 (16 ounce) box penne pasta
5 tablespoons butter, divided
¾ pound asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
¾ cup heavy cream
1 ½ cups vegetable broth, or more to taste
4 sprigs fresh parsley, chopped
1 pinch white sugar, or to taste
2 ripe tomatoes, seeded and diced
½ cup freshly shaved Parmesan cheese

Steps:

  • Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
  • While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
  • Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
  • Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g

ASPARAGUS LEMON PASTA



Asparagus Lemon Pasta image

"This is a wonderful side dish alongside grilled meats," shares Donna Lascher of Sun Lakes, Arizona. Summery asparagus and citrus star in the refreshing accompaniment that's ready to serve in no time flat.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
4-1/2 teaspoons lemon juice
2 teaspoons Beau Monde seasoning
1/2 teaspoon dill weed
1/2 teaspoon grated lemon zest

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 6 minutes; drain and rinse in cold water. Transfer to a large serving bowl. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Serve or refrigerate.

Nutrition Facts : Calories 164 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ASPARAGUS & LEMON SPAGHETTI WITH PEAS



Asparagus & lemon spaghetti with peas image

This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 19m

Number Of Ingredients 8

150g wholemeal spaghetti
160g asparagus, ends trimmed and cut into lengths
2 tbsp rapeseed oil
2 leeks (220g), cut into lengths, then thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and juiced, plus wedges to serve

Steps:

  • Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  • Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium

PASTA ALFREDO WITH LEMON AND ASPARAGUS



Pasta Alfredo with Lemon and Asparagus image

This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

Steps:

  • In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
  • In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
  • Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

PASTA WITH ASPARAGUS-LEMON SAUCE



Pasta with Asparagus-Lemon Sauce image

Provided by Faith Heller Willinger

Categories     Citrus     Pasta     Quick & Easy     Parmesan     Asparagus     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 5

1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
  • Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  • Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
  • Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  • Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
  • Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
  • Serve immediately.

ASPARAGUS LEMON PASTA



Asparagus Lemon Pasta image

Categories     Milk/Cream     Pasta     Steam     Vegetarian     Lemon     Asparagus     Spring     Boil     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 9

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese

Steps:

  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS



Lemony Pasta With Asparagus and White Beans image

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Provided by Melissa Clark

Categories     dinner, noodles, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

Steps:

  • Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  • Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  • Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

LEMON PASTA WITH ASPARAGUS



Lemon Pasta with Asparagus image

Light and healthy; lemon pasta with asparagus is perfect for the summer season.

Provided by jameskparry

Time 30m

Yield Serves 2

Number Of Ingredients 18

450g of Asparagus
3 tablespoons of Olive Oil
1 Garlic Clove, Peeled and Smashed
Grated Zest of 1 Lemon
225g of Spagetti
2 tablespoons of Unsalted Butter
Juice of 1 Lemon
Freshly ground black pepper
450g of Asparagus
3 tablespoons of Olive Oil
1 Garlic Clove, Peeled and Smashed
Grated Zest of 1 Lemon
225g of Spagetti
2 tablespoons of Unsalted Butter
Juice of 1 Lemon
Freshly ground black pepper
Parseman Cheese
4 Table Fresh Ricotta Cheese

Steps:

  • Bring a large pot of salted water to a boil. Cut the asparagus in 1/2-inch pieces. You can discard the tips but it is purely up to you.
  • Warn the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Once done, take off the heat.
  • When the water comes to boil, add the spaghetti and cook until al dente. Scoop out 1/3 cup pasta water and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tong to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust the seasoning, adding more lemon juice and salt if needed. If the spaghetti is too dry, fold in some of the pasta water.
  • Divide among 2 plates. Season with pepper. Sprinkle with parmesan. If you like, drop 2 tablespoonfuls of ricotta ontop of each. Enjoy!

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Make and share this Lemon Asparagus Pasta recipe from Food.com.

Provided by txh7232

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 lb rotini pasta
3 tablespoons butter
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

Nutrition Facts : Calories 583.7, Fat 14.2, SaturatedFat 8, Cholesterol 33.9, Sodium 726.4, Carbohydrate 91.9, Fiber 6.3, Sugar 5.2, Protein 22.7

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From delish.com


LEMON GARLIC CHICKEN ASPARAGUS PASTA | THE RECIPE CRITIC
2017-03-12 Drain and set aside. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant.
From therecipecritic.com


CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
Preparation. In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
From ricardocuisine.com


ONE PAN LEMON PASTA WITH SAUSAGE, ASPARAGUS, AND DILL
2019-02-11 Heat a large, deep skillet with a cover over medium- high heat. Add sausage and onion and cook, breaking up sausage until browned and cooked through, about 8 minutes. Add garlic and cook for 1 minute or until fragrant. Add uncooked pasta and chicken broth and turn heat to high. Stir, and press pasta down into broth.
From rachelcooks.com


LEMONY PASTA WITH ASPARAGUS AND BACON RECIPE - SERIOUS EATS
2020-09-11 Return the asparagus water to a boil and add the pasta. Cook according to package instructions until al dente. Drain, reserving 1 cup pasta water, and add to pot with bacon and asparagus. Do not return pot to heat. Add lemon juice and zest, jalapeño, butter, parsley, scallion greens, and plenty of black pepper. Stir until butter is melted. Add ...
From seriouseats.com


CREAMY LEMON CHICKEN ASPARAGUS PASTA - SIMPLY DELICIOUS
2020-03-29 Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside. To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
From simply-delicious-food.com


PASTA WITH ASPARAGUS, LEMON, AND PROSCIUTTO RECIPE | MYRECIPES
Step 2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.
From myrecipes.com


PASTA WITH ASPARAGUS, PEAS, LEMON, AND CRèME FRAîCHE
2022-04-01 Add the asparagus, snap peas, English peas, salt, and pepper and sauté until crisp/tender, 3 to 4 minutes (they should still have a little snap to them, but no starchiness). When the pasta is al dente, scoop about ½ cup of water from the pot and set aside. Drain the pasta through a colander set in the sink. Shake well.
From momskitchenhandbook.com


LEMONY ASPARAGUS PASTA RECIPE | EATINGWELL
Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot. Advertisement. Step 2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat.
From eatingwell.com


ONE POT LEMON BASIL, ASPARAGUS, AND SAUSAGE PASTA.
2020-05-21 Instructions. 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. 2. Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon juice, basil, chives, and olives in a bowl, or pulse in the food processor. Season with salt and pepper.
From halfbakedharvest.com


LEMON ASPARAGUS PASTA {EASY + DELICIOUS} | LIL' LUNA
2021-03-30 Instructions. Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot. In a medium bowl, whisk milk, mustard, flour, salt and pepper. Heat oil in a small saucepan on medium-high heat.
From lilluna.com


CREAMY LEMON BASIL AND ASPARAGUS RICOTTA PASTA.
2021-03-24 Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain. 3. Meanwhile, set your skillet over medium-high heat. Add 1 tablespoon butter and the lemon. Cook until the lemon is caramelized, 2 minutes. Remove the lemon from the skillet and toss with the basil in a small bowl.
From halfbakedharvest.com


NIGEL SLATER’S RECIPE FOR LINGUINE WITH ASPARAGUS
2022-04-12 Bring a large, deep pan of salted water to the boil. Finely chop 2 tbsp of fresh mint leaves, grate 35g of pecorino or parmesan cheese, and …
From theguardian.com


LEMON PASTA WITH ASPARAGUS RECIPE - CHATELAINE.COM
Fill a large saucepan with water and bring to a boil over high heat. Add pasta and cook, following package directions, until al dente, 8 to 10 min.
From chatelaine.com


LEMON-ASPARAGUS PASTA RECIPE | MYRECIPES
8 ounces uncooked angel hair pasta ; 2 cups (1-inch) sliced asparagus ; ½ cup chopped green onions ; 3 tablespoons olive oil ; 2 tablespoons fresh lemon juice ; 2 teaspoons lemon rind ; 2 garlic cloves, minced ; 1 teaspoon salt ; ½ teaspoon black pepper
From myrecipes.com


ASPARAGUS LINGUINE | JAMIE OLIVER RECIPES
Method. Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat ...
From jamieoliver.com


RECIPE & VIDEO: LEMON ASPARAGUS ORZO PASTA SALAD
2021-05-25 Directions: In a small mixing bowl, whisk together lemon juice, lemon zest, garlic, salt, pepper, and olive oil. Set aside. Bring water to a boil. Add orzo and cook until tender, about 10 minutes. Add asparagus the last 2 minutes of cooking. Drain, but do not rinse. Add warm orzo and asparagus to a large mixing bowl. Add dressing and parsley.
From henryford.com


ONE-POT LEMON ASPARAGUS PASTA WITH SHRIMP RECIPE | EATINGWELL
Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, broth, water, lemon zest, salt and pepper. Cover and bring to a boil; uncover, reduce heat to medium-high and cook, stirring frequently, for 8 minutes. Add asparagus and cook, stirring, until tender, about 4 minutes. Remove from heat and stir in shrimp and lemon juice.
From eatingwell.com


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