How long should you cook asparagus for pasta?

It's very easy to overcook asparagus, which can give it a soft, soggy texture instead of a nice bite. I prefer to saute it for just 2-3 minutes until it is still crispy but not raw. This will ensure the asparagus stands out against the texture of the pasta and let the fresh asparagus stand out.

What flavors go well with asparagus in pasta?

Asparagus works well with a variety of flavors, but I almost always pair it with lemon and Parmesan, like this Lemon Parmesan Asparagus or my Lemon Asparagus Soup with Parmesan . The brightness of the lemon really draws out that fresh asparagus flavor, and the savory, salty flavor of the cheese takes it over the top. I also like to include olives, garlic, and other spring veggies in my favorite asparagus recipes, too.

What type of pasta is best for asparagus?

There are ways to pair asparagus with any type of pasta, but I recommend spaghetti for this recipe. Spaghetti catches the pieces of asparagus and the olives really well, and the long noodles can hold just the right amount of sauce.

Asparagus Pasta

Description

Make the most of the spring harvest with this delightfully simple Asparagus Pasta recipe. The pasta is tossed with tender asparagus and briny olives in a lemony sauce, and held together with a generous serving of freshly grated Parmesan. It's a light yet hearty meal, perfect for those spring nights.

Ingredients

½ pound (8 ounces) dry spaghetti
2 tablespoons olive oil
1 pound asparagus, ends trimmed and cut into 1-inch pieces
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice, freshly squeezed (juice from 1 lemon)
1/3 cup Parmesan cheese, freshly grated
¼ cup reserved pasta water
¼ cup Kalamata olives (or green olives), pitted and sliced
1 tablespoon parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente or according to package directions, about 10-12 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the noodles well and set aside.
While the pasta is cooking, heat oil in a large skillet over medium-high heat for 1 minute. Add asparagus and cook until crisp tender, about 2-3 minutes.
Add garlic, red pepper flakes, salt, and pepper and sauté until fragrant, about 1 minute.
Add lemon juice, Parmesan cheese and reserved pasta water. Stir well until smooth, about 1-2 minute.
Add the cooked spaghetti and olives and toss well until evenly mixed.
Garnish with parsley and extra parmesan cheese and serve.

Notes

How to store: Store any leftovers in an airtight container in the fridge for 3-4 days.

How to reheat: It's easiest to microwave the leftovers for 3-4 minutes or until heated through but for a freshly cooked flavor, warm the pasta in a skillet with a little water and cover to let it steam together. Add some extra cheese and parsley on top, then serve.

How to freeze: The leftovers can be frozen for up to 3 months for longer storage, but the vegetables will not have the same texture after thawing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian