Easy Vegetarian Casarecce with Lemon, Asparagus & Almonds
A fresh, easy vegetarian recipe bursting with bright lemon flavor, tender asparagus, and crunchy almonds.
Servings: 4 servings
Ingredients
- 12 ounces gluten-free casarecce pasta (or pasta of choice)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- Salt and black pepper, to taste
- 1/4 cup sliced almonds, toasted
- Optional: fresh parsley or basil, chopped, for garnish
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add asparagus and sauté until tender-crisp, about 4-5 minutes.
- Reduce heat to low. Stir in lemon juice, lemon zest, and a splash of reserved pasta water.
- Add the drained pasta and Parmigiano-Reggiano, tossing until coated and creamy. Add more pasta water if needed.
- Season with salt and pepper. Sprinkle with toasted almonds and fresh herbs before serving.