Easy Lemony Asparagus Pasta
A super simple dish that makes the most of my favourite seasonal ingredient, Asparagus!
Servings: 2
Calories: 473kcal
Ingredients
- 200 g spaghetti more if you're hungry. I allow 100g per person
- 200 g asparagus one bunch from the market!
- ½ lemon, juice & zest (use the whole lemon zest if you like it extra lemony!)
- 50 g capers
- 3 cloves garlic
- 1 tablespoon olive oil plus more to drizzle
- salt & pepper to taste
Instructions
- Bring the pasta water to the boil & cook the pasta as per the instructions.
- Meanwhile, slice the garlic & snap the woody ends off the asparagus
- Finely slice the the ends of the asparagus, leaving 2-3 inches of the tip to serve on top of the pasta
- In a pan, gently fry the garlic until translucent. Add the capers and fry for a minute
- Add the asparagus & white wine & gently cook for another 2-3 minutes
- Finally, season and add the zest and juice of the lemon
- Remove the tips of the asparagus from the pan & set aside for a moment.
- Once the pasta is cooked, drain, reserving a ⅓ cup of the cooking water
- Mix the pasta with the lemony asparagus & capers mixture. Add a little of the pasta cooking water.
- Season with salt & pepper and add a little more lemon juice or olive oil if you like
- To serve, pile the pasta in a bowl, and top with the asparagus tips.
Nutrition
Calories: 473kcal | Carbohydrates: 84g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 480mg | Fiber: 7g | Sugar: 5g | Vitamin A: 791IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 4mg