Spring Asparagus Pasta | Gluten-free

This healthy gluten-free spring asparagus pasta recipe that's crazy easy to
make, packed with flavor, and perfect for enjoying anytime of year!

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Main Course

American

quick Spring

Instructions

1 Start by boiling your water to cook your pasta. Follow the boxed instructions.
Add a good pinch of salt to the water.
2 While the pasta water is boiling, melt butter in a pan over medium heat. Add
chopped asparagus to the pan and give it a good pinch of salt. Allow it to
sautee for about 4 minutes, until it is slightly tender, moving it around
occasionally.
3 Turn the heat to low, add the chopped garlic and parsley to the pan and mix
around until the garlic is fragrant.
4 Once the pasta is done, be sure to reserve 1/3 cup of the pasta water before
straining the pasta!
5 Take 1/3 cup of the pasta water and add the pecorino romano to it, whisking
vigorously for about a minute until its combined into a paste and there are not
a lot of clumps.
6 Add the pasta, pasta water and pecorino romano mix and sea salt to the pan,
combining everything together until the pasta is fully coated.
7 Add the chopped kale, lemon juice and lemon zest to the pasta. Stir to combine.
8 Top with freshly ground black pepper, pecorino romano and fresh parsley if you
like! ENJOY! *see blog post above for added protein ideas