Spaghetti With Asparagus and Lemon
Ingredients
- 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
Preparation
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.
Print
- Prep Time:
- Cook Time:
- Total Time:
- 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.
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