Spaghetti With Asparagus and Lemon

Spaghetti-Asparagus-Lemon RecipeJonathan Kantor


  • 1 (1-pound) box whole-wheat spaghetti
  • 1 lemon
  • 1 (1-pound) bunch asparagus
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 tablespoon olive oil


1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. While pasta cooks, grate zest from lemon and squeeze 2 tablespoons juice into a small dish. Trim asparagus; peel into ribbons with a vegetable peeler.

2. Return pasta to pot; toss with asparagus, lemon zest and juice, 1/4 cup cheese, oil, 1/4 teaspoon each salt and freshly ground pepper, and enough pasta water to make a thin sauce. Divide among 4 bowls; top each with 1 tablespoon Parmesan.

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  • Yield: Makes 4 servings (serving size: 2 1/4 cups)

Nutritional Information

Calories per serving:500
Fat per serving:9.2g
Saturated fat per serving:3.2g
Monounsaturated fat per serving:3.9g
Polyunsaturated fat per serving:1.2g
Protein per serving:23g
Carbohydrates per serving:89g
Fiber per serving:15g
Cholesterol per serving:12mg
Iron per serving:5mg
Sodium per serving:581mg
Calcium per serving:218mg

Good to Know

Want to keep your noodles from sticking together? Make sure to salt your water and remember to stir frequently while cooking.