*The Hubs’ parents had an exchange student (hi Sylvia!) from Italy a few years back and she was obsessed with lemons. She says it is an Italian thing. I believe her.
Another ingredient that blesses my dinner plate (or snack plate, or lunch pate) with great frequency is the oh so delicious garlic clove.
Asparagus, however, is reserved for special occasions. Such occasions usually involve a trip to the farmer’s market, which means they only happen between May and October.
Put all of these ingredients together and you’ve got a fabulous summer meal.
Lemon Asparagus Pasta
Nurtitionals: Cal: 307, Carb: 36g, Pro: 9g, Fat: 14g, Fiber: 7g, Sugar: 3g
8 oz pasta of your choosing (my favorite is Barilla Plus)
2 cups chopped asparagus (approximately 1 inch chunks)
3/4 cup diced green onion
1/3 cup shredded parmesan
*optional: protein source of your choice (chicken, garbanzo beans, tofu), will add extra calories. We added one 8oz grilled chicken breast. (not included in nutritionals).
3 TBS lemon juice
4 garlic cloves, minced
1 TBS stone ground mustard
1/4 cup extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
Boil pasta according to package directions. When 3 minutes remain, add cut asparagus to pasta and continue to cook.
Meanwhile mix all dressing ingredients.
After pasta finishes cooking, drain and add back to pot. Stir in green onions, parmesan and dressing. Serve immediately.