Pasta aux Asperges et Citron

Ingredients

• 12 oz pasta
• 1 bunch asparagus
• 1 large lemon
• 3 tbsp olive oil
• 3 cloves garlic
• 1 cup fresh parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp nutritional yeast

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   While the water is heating, rinse the asparagus and trim the woody ends. Cut the asparagus into 1-inch pieces.

3. 3

   Once the water is boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

4. 4

   In the last 3 minutes of pasta cooking, add the asparagus pieces to the pot.

5. 5

   While the pasta and asparagus are cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat.

6. 6

   Mince the garlic and add it to the skillet, sautéing for about 1-2 minutes until fragrant but not browned.

7. 7

   Zest the lemon and set aside. Then, juice the lemon into a small bowl, removing any seeds.

8. 8

   Once the pasta and asparagus are cooked, reserve 1 cup of pasta water and then drain the rest.

9. 9

   Add the drained pasta and asparagus to the skillet with the garlic. Stir to combine.

10. 10

    Pour in the lemon juice and a bit of the reserved pasta water (start with 1/4 cup) to create a light sauce. Stir well to coat the pasta.

11. 11

    Add the lemon zest, salt, black pepper, and nutritional yeast. Toss everything together, adding more pasta water as needed to achieve your desired sauce consistency.

12. 12

    Finely chop the fresh parsley and sprinkle it over the pasta before serving.

13. 13

    Serve warm, garnished with extra parsley and a drizzle of olive oil if desired.