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Spaghetti al Limone With Asparagus

by Suzie Bellomo on March 01, 2023
Spaghetti al Limone With Asparagus

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!


1lb. spaghetti

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


  1. Cook pasta in a large pot of boiling salted water, occasionally stirring, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

  2. 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. 

  3. 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.

  4. Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.

This recipe was adapted and sourced directly from


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