Pasta with asparagus, zucchini, and lemon is a very good and light recipe. It is easy to prepare and suitable for those who love to change and try new recipes. I discovered it recently. I have always eaten asparagus as a side dish. I often used them for omelets, but this pasta is really fabulous and I recommend it.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10.5 oz pasta
- to taste extra virgin olive oil
- to taste lemon juice
- 7 oz asparagus
- 1 zucchini (medium)
- 2 eggs
Long-lasting Asparagus from Amazon Steps
Prepare the asparagus as I also explained in this recipe: https://blog.giallozafferano.it/specialit/risotto-agli-asparagi-cremoso-panna/
Wash and dice the zucchini.
Pour three tablespoons of oil into the pan and add the chopped asparagus and zucchini. Salt, cover with a lid, and cook over medium heat for 15 minutes.
Check the cooking and, if necessary, add a little water.
Meanwhile, cook the pasta al dente in a pot of boiling water. Beat the two eggs with a fork on a plate.
Drain the pasta and put it back in the pot with the beaten eggs. Mix until they set and add the asparagus and zucchini sauté from the pan.
Finally, add the juice of half a lemon and plate it. Serve this warm spring dish, which is also good when lukewarm.
This dish is not heavy and is a light recipe that I liked very much, and I invite you to try it too.
Pasta with Asparagus, Zucchini, and Lemon
For this recipe, you can use either cultivated or wild asparagus.
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FAQ (Questions and Answers)
Can you find asparagus in summer?
We can find asparagus in Italy only in spring until June.
