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Asparagus and lemon pasta with white wine.

Lemon and Asparagus Pasta with Mint

This asparagus and lemon pasta recipe is a light and refreshing dish that's perfect for dining al fresco. The combination of tender-crisp asparagus, zesty lemon, and fresh mint with a splash of white wine and butter creates a deliciously savory and tangy sauce that perfectly coats the pasta. It's so easy to make and tastes amazing. Pair it with a crisp Sauv Blanc and you're in heaven.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Brunch, Dinner, Entree, Lunch, Main Course, Pasta
Cuisine American, Italian
Servings 4 people
Calories 509 kcal

Ingredients
  

  • 8 oz linguine or any other long, thin pasta shape
  • ½ C reserved pasta water
  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 lb asparagus tough ends removed, chopped into bite sized pieces.
  • ½ C white wine
  • 1 lemon zested and juiced
  • ¼ C butter
  • ¾ C parmesan cheese grated
  • 1¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ C mint leaves roughly chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente.
  • Reserve ¾ cup of the pasta water and drain the rest. *see notes
  • While the pasta is cooking, add oil in a large skillet over medium heat.
  • Add the garlic and cook until fragrant, about 1-2 minutes.
  • Add the asparagus, and cook for two minutes. Add the white wine, and cook for another 4-5 minutes, until the asparagus is tender-crisp and the wine has reduced.
  • Add the butter, lemon juice, and zest to the skillet. Stir to combine.
  • Add ½ cup of the reserved pasta water to the skillet and stir to combine.
  • Add the cooked pasta to the skillet and toss to coat in the sauce.
  • Add the Parmesan cheese and toss again to combine.
  • If the sauce is too thick, add more pasta water a little bit at a time until you reach your desired consistency.
  • Season with salt and pepper to taste. Add the mint leaves at the last second, and give everything one last toss.
  • Garnish with extra lemon zest and parmesan cheese.

Video

Notes

*You can cook the pasta at the same time you cook the sauce. Still reserve the pasta water, but just directly transfer it to the saucepan with tongs when ready. 
Try adding some shrimp, ricotta cheese, or hot pepper flakes to this recipe for a different flavor!

Nutrition

Serving: 250gCalories: 509kcalCarbohydrates: 52gProtein: 17gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 43mgSodium: 1128mgPotassium: 465mgFiber: 5gSugar: 5gVitamin A: 1485IUVitamin C: 22mgCalcium: 288mgIron: 4mg
Keyword asparagus pasta, asparagus pasta recipe, lemon asparagus pasta, pasta with asparagus, recipe for pasta with asaparagus, spring pasta
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