Tuesday, July 15, 2014

Lemon Spaghetti with Roasted Asparagus

A perfect dish for a vegetarian weeknight, this lemony cheesy pasta is topped with roasted walnuts and asparagus.  The walnuts and asparagus are first roasted in the oven for less than 10 minutes and are then added to the spaghetti that has been lightly coated with a lemon juice-olive oil-Romano cheese sauce. Garnish with some chopped parsley and season with freshly ground pepper and serve.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 25 minutes


1/2 Bunch Asparagus (hard stem bottom discarded)
1/4 Cup Walnuts
Lemon Zest from 1 Lemon
5 Tablespoons Olive Oil divided
1/4 Cup Lemon Juice
1/4 Cup Romano Cheese grated
Freshly Ground Pepper
1 lb. Spaghetti
1/2 Cup Italian Parsley chopped

Preheat the oven to 400 degrees Fahrenheit.  Line a rimmed baking sheet with aluminum foil.  Coat the asparagus with 1 tablespoon olive oil and arrange it into one layer onto one section of the baking sheet. On the other section of the baking sheet spread out the walnuts.  Place the baking sheet into the oven to roast the ingredients for 7-8 minutes.  Remove and let cool.  Cut the asparagus into 1/2 long pieces and chop the roasted walnuts into smaller pieces. Set aside

In a large bowl combine the lemon zest, lemon juice, olive oil, Romano Cheese, and freshly ground black pepper. Whisk the ingredients together until well combined.  Set aside.

Place the spaghetti in a pot of boiling slightly salted water to cook until al dente (about 8-10 minutes for dried spaghetti and 3-4 minutes for fresh spaghetti).  Reserve a 1/4 of the pasta water and add the cooked spaghetti to the bowl of lemon-cheese-olive oil mixture.  Toss the pasta until it is well coated.  If the sauce seems too thick add a little of the pasta water to the pasta mix.    Then add the asparagus, walnuts and parsley to the bowl and toss once more to combine.

Serve and Enjoy.

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