Light, luscious, and elegantly simple — this asparagus angel hair pasta is pure weeknight luxury. Each strand is wrapped in a silky, savory sauce that clings perfectly to the tender pasta and crisp spring greens. It’s comfort food that still feels fresh.

• Ingredients• 8 oz angel hair pasta
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup vegetable or chicken broth
  • ½ cup grated parmesan
  • Zest of 1 lemon
  • Salt & pepper to taste
  • Optional: crushed red pepper flakes, extra lemon juice
• 

Instructions

• ◊ Boil pasta: Cook angel hair in salted boiling water according to package instructions. Reserve ½ cup pasta water and drain.
• ◊ Blanch asparagus: In the last 2 minutes of boiling, add asparagus to the pasta water. Drain both together.
• ◊ Sauté aromatics: In a large skillet, heat butter and olive oil. Add garlic and cook until fragrant, about 1 minute.
• ◊ Add broth: Stir in broth and bring to a simmer. Add a splash of reserved pasta water for silkiness.
• ◊ Combine: Toss in the cooked asparagus and pasta. Stir in parmesan, lemon zest, salt, and pepper to taste. Finish with more cheese or lemon juice, if desired.

Nutrition (Estimate Per Serving)

• Calories: ~410
• Protein: 13g
• Fat: 14g
• Carbs: 55g
• Fiber: 4g

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