Lemon Spaghetti with Garlic Butter Asparagus

Al dente spaghetti with loads of lemon and tossed with tender garlic butter asparagus and topped with loads of black pepper and freshly grated parmesan.

I made a quick and easy lemon spaghetti with garlic butter asparagus lunch for me and my husband recently.. The whole recipe was made and ready to eat within 30 minutes and we both thought it was delicious. In fact, my husband raved about it happily ate the majority of it. I love it when he enjoys a recipe and it’s so easy to make!

How to Make Lemon Spaghetti with Garlic Butter Asparagus

Cook the spaghetti in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.

While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes, or until tender. Add the asparagus and crushed red pepper flakes, and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the lemon juice and remaining butter then remove from the heat then toss to combine.

Add the cooked & drained pasta then season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. Taste the pasta and add additional lemon juice if needed or desired.

Pour into a serving bowl and top with lemon zest and lots of freshly cracked black pepper. Serve immediately with freshly grated Parmesan on the side. Enjoy.

Lemon Spaghetti with Garlic Butter Asparagus

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 8 oz spaghetti noodles, cooked in salted water, per package instructions, to al dente
• 4 tbsp butter, divided
• ¼ yellow onion, diced
• 10 spears of asparagus, woody ends removed, cut into thirds
• Pinch of crushed red pepper flakes, to taste
• 2 cloves of garlic, minced
• Zest and Juice from 1 large lemon
• Sea salt and freshly cracked pepper, to taste
• Fresh parmesan, for serving
• Additional lemon wedges, for serving

Instructions

• Cook the spaghetti in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.
• While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
• Add the onion and cook, stirring often, for 3-4 minutes, or until tender.
• Add the asparagus and crushed red pepper flakes, and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the lemon juice and remaining butter then remove from the heat then toss to combine. 
• Add the cooked & drained pasta then season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. Taste the pasta and add additional lemon juice if needed or desired.
• Pour into a serving bowl and top with lemon zest and lots of freshly cracked black pepper. Serve immediately with freshly grated Parmesan on the side. Enjoy.

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