Asparagus Pasta

Servings: servings

Calories: 426cal

Cut woody ends off the asparagus spears then cut spears in half. Set aside.
Cook pasta al dente then drain under cold water to stop the cooking process.
TIP: Pasta can then be kept submerged in clean cold water or drained and tossed with olive oil. Either method will keep pasta from drying out and/or sticking together.
Melt butter in skillet over medium-high heat.
Add garlic and shallots and cook for 1-2 minutes until softened.
Pour in white wine and half of lemon zest. Stir to combine.
Bring to a gentle boil then add asparagus. Toss to coat and season to taste with garlic salt.
While sauce and asparagus continue to cook, make a slurry from the cornstarch and water. Add slurry to the skillet and continue cooking until sauce begins to thicken.
Add cooked pasta to the skillet and toss to coat.
Add lemon juice, more garlic salt (to taste), and remaining lemon zest. Toss to coat and heat through.

5 from 3 votes

We used bowtie pasta, but you can use any type of pasta you like. Penne, Mostaccioli, angel hair, and spaghetti noodles are all great options.
Using wine in this recipe adds richness. Chicken or vegetable broth can be used in its place if desired.
Fresh is best when it comes to lemon juice, skip the pre-bottled stuff for this recipe. Plus, you will need a fresh lemon to incorporate the zest.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time15

Total Time25