A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.



Ingredient Checklist


Instructions Checklist
  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.

  • Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

Cook's Notes

Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.

Reviews (6)

22 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
Used truffle oil along with the shaved asparagus and Parmesan, went easy on butter, This was an outstanding first course, very light and delicious spring dish.
Rating: Unrated
this was really very easy and light. I also used whole wheat capellini and added artichoke hearts and the tips of the asparagus. Will definately make this again.
Rating: Unrated
This is easy, delicious recipe. I even felt very healthy after eating it. I used wheat spaghetti. Good spring meal.
Rating: Unrated
This was pretty easy, and VERY delicious and a welcome recipe for spring. Plus, my kids ate their vegetables!
Rating: Unrated
I have not made this recipe as of yet.. Thank you for this innovative, simple and beautiful recipe.
Rating: Unrated