- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 pound spaghetti
- ¼ cup olive oil
- 4 cloves garlic -- chopped
- 1 pint Heirloom baby tomatoes -- cut in half
- 1 bunch pencil asparagus -- trimmed and cut into 2" pieces
- 3 lemons -- 2 juiced 1 thinly sliced
- ¼ cup toasted pine nuts
- 1 cup grated Parmesan cheese
- salt and pepper
Directions
In a medium frying pan, heat olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Do not let garlic brown. Turn heat off. Add tomatoes, asparagus , lemon juice, from 2 lemons and lemon slices. Toss to mix.
Meanwhile in a large pot of boiling, salted water, cook the spaghetti to "al dente" about 10 minutes. Drain.
Add the cooked pasta to the olive oil mixture. Toss to mix.
Top with grated cheese and pine nuts.
If needed season with salt and pepper.
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Reviews
-
- Lemon Spaghetti with Tomatoes and Asparagus
- joynme
- Feb 21, 2012
- Wow, was this a great recipe. But I did do just a little adjusting. 1. I let the garlic/asparagus/tomato fixin's heat an additional 5 minutes at the heat shown. The asparagus was still crisp. And fresh. 2. I did make a pound of spaghetti, but next time I will only use 1/2 pound. As a result, I had to make another portion of the garlic/olive oil/lemon juice sauce to add to so much spaghetti. I live alone, so that's a lot of spaghetti for me, but I've loved every day of it. Also with 1/2 pound of spaghetti there's a higher proportion of tomatoes and asparagus to the spaghetti. This is one of the best recipes I done in a long time. I wouldn't be surprised if I make it again, soon, since it's an ideal spring dish. Especially good after the cheese and pine nuts added. Love everything in this. Thank you Melissa.
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