Easy Pasta with Asparagus Recipe (Vegan, Zesty and Spicy)
Ready for a great dinner? This recipe for asparagus pasta is vegan, zesty, and spicy. Ready in 15 minutes. Perfect spring or summer dinner!
Servings: 2
Calories: 532kcal
Equipment
- Skillet (affiliate link)
- Pasta strainer (affiliate link)
- Lemon zester (affiliate link)
Ingredients
- ½ lb pasta gluten-free, paccheri or mostaccioli, cooked and drained
- 3 tablespoons olive oil
- 1 bunch asparagus large, trimmed. 10 oz (300 g) fresh asparagus spears (about one bunch 17 oz or 500 grams before cutting the woody ends), cut into 1 ½-inch piece (you can also use frozen, see notes)
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes crushed
- ½ lemon juiced, plus zest from the whole lemon
- ¼ cup Vegan Parmesan cheese
- Salt to taste
Cups - Metric
Instructions
- Cook pasta according to package directions in a large pot of boiling salted water. Stir occasionally until 2 minutes before the recommended time. Drain pasta.
- Discard woody ends. Cut the asparagus spears about one inch from the bottom. We need to eliminate the woody ends, which you can discard.
- Meanwhile, heat olive oil in a large skillet over medium-high until shimmering. Add red pepper flakes and minced garlic, and cook, stirring, until fragrant, about 30 seconds.
- Add asparagus and sauté. Put the lid on and cook for 1 minute. Remove from heat and let sit until pasta is done.
- Add drained pasta to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemon into pot and add the Vegan Parmesan cheese. Cook, tossing vigorously. Taste and season with lemon zest and more salt if needed.
- Serve dividing pasta among serving bowls and top with more lemon zest and vegan parmesan.