This is one of those light, simple throw-together pasta dishes that is just perfect for Spring. I can’t get enough of sweet tangy meyer lemons right now, but that’s okay because I actually have a lemon tree in my yard! Lemon pasta for everyone!
This dish also is really great cold—maybe even better? I made it the other afternoon, stuck it in the fridge and ate it later while I was working at the studio. Normally, I’m not a huge asparagus fan but I just had to pick some up from the store this week because, well, look at the size of ’em!!
But, like I was saying, I’m normally not a huge fan. But when sliced, blanched and tossed in this yummy pasta along with olive oil, garlic, red pepper flakes, sundried tomatoes and Parmesan cheese? Well yes sir, I think I shall.
Meyer Lemon Spaghetti with Asparagus
8 oz linguine pasta
2 T extra virgin olive oil
3 cloves garlic, minced
1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
juice of two large meyer lemons to equal about 1/2 cup
1 bunch asparagus, sliced
1/2 cup chopped sundried tomatoes
pinch of salt and pepper
1/2 cup freshly grated Parmesan cheese
fresh parsley for serving
Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
Add the Parmesan cheese and fresh chopped parsley.