Spaghettini with Fresh Asparagus
Ingredients:
12 oz spaghettini (or your favorite pasta)
1 lb fresh asparagus, trimmed and cut into 1–2 inch pieces
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup dry white wine (optional, for a more complex flavor)
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 cup grated Parmesan cheese (for topping)
1 tbsp fresh lemon juice (optional, for brightness)
Salt and freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional, for garnish)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Cook the asparagus:
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the asparagus pieces and sauté for about 4–5 minutes until they are bright green and slightly tender (you want them to remain crisp-tender). Season with salt and pepper.
Make the sauce:
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
If using white wine, add it now and let it simmer for 2-3 minutes to reduce slightly. If you prefer a non-alcoholic option, skip the wine and just add a little extra olive oil or vegetable broth.
Combine the pasta:
Add the cooked spaghettini to the skillet with the asparagus. Toss everything together, adding a bit of the reserved pasta water to help create a light sauce that coats the pasta.
Stir in the fresh lemon juice (if using) for added brightness and season with additional salt and pepper to taste.
Serve:
Serve the pasta with a generous sprinkle of grated Parmesan cheese and chopped fresh herbs for garnish.