Get dinner on the table fast with this simple, fresh pasta dish. This spaghetti is bright and lemony, with a nice kick of heat. Serve it as a side along with a protein, or as a main dish like I have here with roasted asparagus. Delicious with a crisp white wine!
The following serves 4:
- 1 bunch asparagus, ends trimmed
- Extra-virgin olive oil
- 6 cloves garlic, chopped
- Kosher salt
- 1 lb whole wheat spaghetti
- 1 Tbsp chili pepper paste
- Zest and juice of 1 lemon
- 1/2 cup grated parmesan cheese, plus more for serving
- Fresh parsley, chopped
- Red pepper flakes
Preheat oven to 425. Toss asparagus spears with olive oil, half the chopped garlic and kosher salt to taste. Roast 10-15 minutes.
Meanwhile, boil a large pot of water and season liberally with salt. Cook spaghetti to al dente according to package directions.
In a large saute pan, heat 1/2 cup of olive oil over medium-high heat. When the oil is shimmery, lower the heat and add the rest of the chopped garlic and chili paste, stirring constantly so garlic doesn’t burn. If you want it even spicier, add a pinch of red pepper flakes as well. Cook on low for 5 minutes, stirring often. Add the zest and juice of 1 lemon, and season with salt to taste.
Reserve about a cup of the pasta water, then strain the cooked pasta and add it to the chili-lemon oil in the saute pan. Toss spaghetti in the sauce over low heat, adding some of the pasta water to bring the sauce together. Remove from heat and add the grated parmesan.
Divide pasta among plates and garnish with parsley and a few red pepper flakes. Top with asparagus spears and serve with more grated parmesan.