This Lean Green Lemon Linguine is filled with buttery noodles, fresh lemon juice, and garlic-y asparagus. It’s delightful and fresh and perfect for a Spring dinner. Pair it with a glass of Chardonnay and you’re all set!
So, full disclosure: I’m still on the asparagus train. It’s the absolute best when it’s in season. It’s crunchy, green and best when it’s sautéed with garlic and lots of spices!
So why not add it to a big heaping bowl of pasta and add a big squeeze of lemon?! Greens totally cancel out the carbs, right? Right. This is why we are friends <3
One of the things that I love most about this recipe is that it’s SO simple. I think I literally had this done with 10 minutes – maybe 12 at the most. The most work you do is cutting the asparagus and the garlic. And heck, if you’re feeling extra tired from work, just add some garlic powder in place of the fresh garlic (but actually really try not to do that because fresh garlic always and forever blows garlic powder out of the water).
Let me fill you in on this like, 6 ingredient pasta dish. You’ll need:
- linguine noodles
- fresh garlic
- salt and pepper
- juice of one lemon
- crushed red pepper flakes for spice (optional)
- sprinkle of Italian cheese at the end for some extra flavor (optional BUT my husband loved this. he’s obsessed with dairy.)
The result: it’s a citrusy, buttery, delightful dish. It has subtle heat from the red pepper flakes that mellows out the lemon really well. The crunch of the asparagus adds great texture to the creamy pasta. The spices are wonderful and compliment each other so well. Basically, it’s a great Spring dish that felt like it took like, 20 seconds to make.
Don’t be turned off by the fact that this pasta has no creamy cheesy milk-y sauce. I tried it that way, but it felt much too heavy. Since the weather is warmer, I wanted something that I could sit outside on the patio with. I wanted deliciously fresh pasta with those citrus-y tones with a little bit of butter. I wanted to be able to eat this with a large glass of white wine while enjoying the warm breeze around me and not feel like I was in a food coma afterward, ya know? Maybe even have some room available for a second glass of wine! Huzzah!
Hope y’all enjoy. xo.
Lean Green Lemon Linguine
- 1/2 lb fresh asparagus
- 8 oz dry linguine
- 2 tbsp butter
- 2 large cloves of garlic
- juice of one large lemon
- salt and pepper to taste
- red pepper flakes (optional garnish)
- sprinkle of Italian cheese (optional garnish)
Cut your asparagus into thirds. Dice up two large garlic cloves. Set aside. Bring a large pot of water to a boil - add salt to the water. When it's boiling, add in your linguine. Cook for 7-8 minutes, right before it's al dente.
While that's cooking, add 2 tbsps of butter to a large pan. Melt on medium high heat and then add your asparagus. Add salt and pepper to taste and sauté for 4-6 minutes (shorter time if you like it extra crunchy, longer if you like it more done). When almost done, add in your garlic and cook until aromatic - around 1-2 minutes.
When your pasta is ready, drain it then add it to the pot with your cooked asparagus. Squeeze the lemon juice straight into the pan. Add more salt and pepper to taste. Toss to coat. Add red pepper flakes for more heat or a sprinkle of Italian cheese if desired. Serve immediately. Enjoy!