Ingredients
- 8 oz. pasta (spaghetti, linguine, or penne all work well)
- 1 bunch fresh asparagus (approximately 1 lb.)
- 2 tablespoons butter (or olive oil for a lighter version)
- 2 cloves garlic, minced
- 1 lemon (for zest and juice)
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water (optional but helpful)
- Optional: Cooked chicken or thinly sliced beef for added protein
Instructions
1. Cook the Pasta
Bring a large pot of water to a boil. Add a generous amount of salt—this is your only chance to season the pasta itself. Add the pasta and cook according to the package instructions until al dente (firm to the bite).
Before draining, carefully reserve about 1/2 cup of the starchy pasta cooking water. This can be used later to loosen the sauce and help it cling to the pasta. Drain the pasta and set it aside.
2. Prep the Asparagus
While the pasta is boiling, trim the ends off the asparagus and cut the stalks into 1-inch pieces. You want them bite-sized so they mix evenly with the pasta.
3. Steam the Asparagus
Place the asparagus in a large skillet with about 1/2 inch of water. Cover and bring it to a gentle boil. Let it steam for about 2 minutes, just until the asparagus turns bright green and is slightly tender. Test with a fork—it should go in easily but the asparagus should still have a bit of snap.
Drain the water from the skillet and return the asparagus to the pan.
4. Sauté with Garlic and Butter
Add the butter and minced garlic to the skillet with the asparagus. Cook over medium heat, stirring frequently, for about 2 minutes. The garlic should soften and become fragrant, but not brown.
This step infuses the butter with garlic flavor while finishing the asparagus with richness.
5. Combine Pasta and Asparagus
Add the cooked pasta to the skillet with the asparagus and garlic butter. Toss everything together until well combined. Use tongs or a large spoon to coat the pasta evenly.
If the mixture feels dry, add a splash of the reserved pasta water. This helps the butter coat the pasta more smoothly and brings everything together.
6. Finish with Lemon
Zest the lemon over the pasta using a microplane or fine grater. Then slice the lemon in half and squeeze in the juice. Toss again until the lemon flavor is evenly distributed.
Taste and season with salt and freshly cracked black pepper as needed. If you’re adding pre-cooked chicken or beef, stir it in now to warm through.
Serve immediately, while it’s still warm and fragrant.
Notes
Don’t overcook the pasta
Al dente means the pasta should be firm but not hard. If it’s too soft, it may get mushy when combined with the sauce. Taste test a piece a minute before the package suggests it’s done.
Watch the garlic
Garlic burns quickly and turns bitter. If you’re nervous, lower the heat and stir constantly during the sautéing step.
Add protein the right way
If using chicken or beef, cook it in a separate pan with a bit of oil, salt, and pepper. Slice it thinly and add it to the pasta just before serving. This keeps it from overcooking or drying out.
Reserve that pasta water
It’s liquid gold. The starch helps emulsify the sauce and makes everything glossy and cohesive.
Adjust to taste
Always taste at the end and adjust. Too sharp? Add a touch more butter. Too flat? A pinch of salt or squeeze of lemon might wake it up.
- Prep Time: 5 minutes
- Cook Time: 20 minutes