Bright Italian-style pasta tossed with sautéed green asparagus, fresh mint, garlic, chili flakes, lemon and Parmesan. An easy 35-minute vegetarian dinner for spring.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This Italian-inspired pasta brings together two of spring's freshest flavors: tender green asparagus and cool, fragrant mint. It is simple enough for a weeknight and pretty enough for a family gathering.

Ingredients

  • 300 g (10.5 oz) pasta, such as spaghetti or penne
  • 200 g (7 oz) green asparagus, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh mint leaves, chopped
  • 50 g (1.75 oz) Parmesan cheese, grated
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
  3. Add the asparagus and sauté for about 5 minutes, until bright green and crisp-tender.
  4. Add the drained pasta to the skillet, season with salt, black pepper and lemon juice, and toss quickly to combine.
  5. Stir in the mint and Parmesan, toss once more and remove from the heat.
  6. Plate the pasta and finish with extra Parmesan and a few mint leaves.

Tips

  • Adjust the amount of red pepper flakes to taste.
  • Use the freshest asparagus and mint you can find; they make all the difference in this simple dish.

Nutrition

Calories: about 400 kcal per serving | Protein: 15 g | Carbs: 60 g | Fat: 10 g

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