Lemon Spaghetti with Garlic Butter Asparagus
Servings 4
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, according to the package instructions, until cooked to al dente. Reserve ⅓ 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 heat and 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 a lot of freshly cracked black pepper.
- Serve immediately, along with freshly grated Parmesan on the side. Enjoy.