One-Pan Lemon Garlic Asparagus Pasta

• •2 tablespoon olive oil
• •0.5 medium yellow onion, finely diced
• •4 garlic cloves, minced
• •0.3 teaspoon red pepper flakes
• •4 cup vegetable broth
• •1 cup water
• •12 oz linguine or spaghetti, uncooked
• •1 lb asparagus, tough ends trimmed and cut into 1-inch pieces
• •1 large lemon, zested and juiced
• •0.5 cup Parmesan cheese, freshly grated
• •0.3 cup fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.

2. 2

   Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

3. 3

   Pour in the vegetable broth and water. Add the uncooked linguine or spaghetti, salt, and black pepper. Stir to ensure the pasta is submerged in the liquid.

4. 4

   Bring the liquid to a boil, then reduce the heat to medium-low. Cover the skillet and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking.

5. 5

   Uncover and continue to simmer, stirring more frequently, for another 5-7 minutes, or until the pasta is nearly al dente and most of the liquid has been absorbed.

6. 6

   Stir in the trimmed and cut asparagus pieces. Continue to cook for 3-5 minutes, stirring, until the asparagus is crisp-tender and the pasta is perfectly al dente, with just a little sauce remaining.

7. 7

   Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and 0.5 cup of freshly grated Parmesan cheese.

8. 8

   Taste and adjust seasoning if needed. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese on the side.

Chef's Tips

• 💡**Pasta Type**: While linguine or spaghetti work well, you can experiment with other long, thin pasta shapes like fettuccine or even short pasta like penne (though cooking times may vary slightly).
• 💡**Don't Overcook Asparagus**: Add the asparagus towards the end of the cooking process to ensure it remains vibrant, crisp-tender, and doesn't become mushy.
• 💡**Stirring is Key**: For one-pan pasta, frequent stirring (especially after uncovering) prevents the pasta from sticking together and ensures even cooking and absorption of the sauce.
• 💡**Liquid Adjustment**: If your pasta absorbs liquid faster or slower, you might need to add a splash more broth/water or cook a minute or two longer to reach your desired consistency and pasta doneness.
• 💡**Flavor Boost**: For an extra layer of flavor, you can add 0.5 cup of dry white wine along with the broth and water in step 3 (reduce broth by 0.5 cup to maintain liquid ratio).