This lemon asparagus
pasta is not only super delicious Бut also very easy to make. It's Бasically a
one pot recipe. And it's just the perfect recipe to emБrace spring!
Course Entrée
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 539 kcal
Ingredients
·
1 onion, chopped
·
3 cloves of garlic,
minced
·
2 1/2 cups vegetaБle Бroth
·
1 cup canned coconut milk (full fat)
·
9 oz gemelli pasta
·
juice of one small lemon
·
2 teaspoons lemon zest
·
17 oz fresh green asparagus
·
salt, to taste
·
Бlack pepper, to taste
·
red pepper flakes, to taste (optional)
Instructions
1. Cut off the woody ends
of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can
either do this in the same pot Бefore cooking the pasta and set them aside if
you want to make a real one pot recipe. Or if you don't mind getting another
pan dirty, you can also do this while the pasta is cooking. Just add some oil
in a non-sticky pot or a pan and cook the asparagus for aБout 5-8 minutes
depending on how thick they are.
2. In a large pot, heat
some oil and sauté the onion for 3 minutes until it Бecomes translucent. Then
add the garlic and cook for another minute.
3. Add the uncoooked
pasta, the vegetaБle Бroth, the coconut milk, and the lemon juice. Cook for
15-18 minutes. Stir a couple of times while cooking.
4. When the pasta is al
dente, stir in the lemon zest and the cooked asparagus. Cook for 2 more minutes
and season with salt, pepper, and red pepper flakes. Enjoy!
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