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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spaghetti with lemon sauce and asparagus Recipe

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This recipe for Spaghetti with lemon sauce and asparagus, by , is from Dr. Curtis Love's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Curtis Love

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of spaghetti (or other pasta). do not toss the water
2/3 C olive oil
Big bunch of asparagus
4-5 garlic cloves diced fine
4-5 lemon peel shaves (use potato peeler)
2 lemons juiced
1/4 tsp red pepper flakes
10 fresh basil leaves, sliced
3 oz of freshly grated parmesan cheese, divided (don't use the pre shredded stuff)
salt to taste

Directions:
Directions:
Cook pasta in a large pot of water. Drain, reserving 1 Cup of pasta water.

While pasta is cooking, slice asparagus very thin on the bias. Using a dutch oven or a pan with high sides, heat olive oil on med high until shimmering. Sauté asparagus with a pinch of salt until it starts to gain some color--2 min.

Reduce heat to medium. Add garlic, lemon peel, and red pepper flakes and stir until combined. 30 seconds. Remove pan from stovetop so the garlic doesn't burn.

Add to the pot the cooked pasta, lemon juice, sliced basil, and 1 C of parmesan cheese. Thin with reserved pasta water--start with 1/2 C and add more as needed. Using tongs, combine gently.

Serve with remaining parmesan cheese.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is SO good!. It makes a ton. It would be great served with shrimp or scallops if you don't like totally vegetarian main dishes. Just don't overcook the seafood. Toss it in toward the end of cooking time. The residual heat from the sauce should cook everything quickly.

Serve with crusty garlic bread and a nice white wine. In fact, adding a bit of white wine to the sauce sounds tasty.

The first time I made this I did not use enough asparagus, so don't skimp.

 

 

 

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