Lemon Pasta with Asparagus & Peas
8 ounces dried spaghetti
1 pound asparagus spears, woody ends trimmed and discarded, stalks cut in thirds
2 cups fresh peas (if not available, frozen is fine)
2 garlic cloves, grated on a microplane
2 tablespoons olive oil
2 tablespoons butter
zest and juice of 1 lemon
salt and black pepper, to taste
¼ cup chopped Italian parsley leaves
Bring a large pot of water to a strong boil. Season with salt, then add pasta. Cook according to package directions for “al dente.” Set aside about 1 cup cooking water, then drain pasta.
Heat a skillet over medium heat with the olive oil. Add the garlic and cook until fragrant (about 2-3 minutes) add the asparagus and peas, lemon juice and zest about ½ cup of the pasta water. As it reduces, add the cooked pasta to the pan, the butter, a little more water if needed and the parsley. Give it a stir and serve.
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