We tested this Spaghetti al Limone with Asparagus recipe in our kitchen, and we all loved it! We discovered that putting a dash of our Il Fusti Lemon Olive Oil to this savory pasta adds hints of citrus and zest. We think this could be a great dinner date meal for you!
⅔ cup Il Fusti Lemon Olive Oil
1 large bunch of asparagus, trimmed, and thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3"-long strips of lemon zest
½ tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
- Cook pasta in a large pot of boiling salted water, occasionally stirring, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Meanwhile, heat Il Fusti Lemon Olive Oil in a large Dutch oven or heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, often stirring, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
- Add pasta and basil to the pot with the asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed until sauce is creamy and emulsified and pasta is coated - about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
- Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.