asparagus pasta with lemon sauce
Asparagus Pasta with Lemon Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This asparagus pasta with lemon sauce is the result of a lot of thinking for a healthy pasta dish with lots of greens.

Servings: 4
Author: Shoot The Cook
  • 350-400 g spaghettis or your favourite pasta
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 15 asparagus, chopped
  • 250 g mushrooms, sliced
  • 1/2 cup peas, fresh or canned
  • sliced almonds, toasted
  • Parmesan cheese to taste
  1. Cook and drain spaghetti as directed on package. Set aside ½ cup of cooking liquid that we will use for the sauce.

  2. While spaghetti is cooking, heat 2 Tbsp of oil in skillet over medium-high heat. Cook asparagus, stirring frequently, about 4’ or until crisp-tender. Then add garlic and cook for a couple minutes more.

  3. Add mushrooms and cook for 3-4’ until its liquid has evaporated. Then incorporate cooked peas, juice of ½ lemon and 3 thyme springs more or less. Add the spaghettis to the skillet and reserved pasta water and scrape everything around in the pan; season with salt and pepper to taste. 

  4. Serve and sprinkle with sliced almonds and grated Parmesano.

Recipe Notes

*To toast almonds place them on a pan without oil, use a spatula to stir the almonds around the pan. Cook until they are nicely brown and have a deeply toasted flavor, about 5 mins in total.

*Peas: you can use fresh or frozen peas, cook them in advanced. Canned peas is also possible.

*Other vegetables you can add to this pasta are: spinach, artichoke, zucchini, broccoli...