Quick Asparagus and Lemon Pasta


2 tablespoons olive oil, divided

1 onion, finely chopped

3 garlic cloves, minced

1 lb fettuccine pasta

1 bunch asparagus, ends trimmed, cut into 1-inch pieces

1⁄2 cup pecorino romano cheese, freshly grated

2 tablespoons lemon zest, about 1/2 lemons worth per tablespoon

salt and pepper


Bring large pot of salted water to a boil.

While water boils, heat 1 tablespoon olive oil in medium skillet. Saute onion until soft; add garlic and saute additional minute. Remove from heat.

Add pasta to boiling water and cook according to box directions. 2 minutes before cook time is up, reserve 1 cup pasta water, then add asparagus to boiling pot. Continue to cook until pasta is al dente. Drain cooked pasta and asparagus. Return pasta and asparagus to the pot, add 1 tablespoon olive oil, onion and garlic mixture, grated cheese, lemon zest and 1/2 the reserved pasta water. Season with salt and pepper, and stir gently until well mixed. Add additional pasta water as needed for desired consistency.

Serve right away with extra cheese on the side.

Learn MORE / Get RECIPE at Tim C via Food.com

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