Plant-Forward
Easy Lemon Asparagus Pasta with Walnuts & Capers
Bright, fresh, and full of flavor, this Lemon Asparagus Pasta is perfect for a light and healthy meal! With zesty lemon, tender asparagus, and Mediterranean-inspired ingredients like capers and olives, this dish is as vibrant as it is delicious. Follow Chef Healthy Henry for a quick, plant-based pas
Ingredients
- 10 oz spaghetti or fettuccine
- 2 large lemons juiced zest from lemons (divided)
- 5 tbls olive oil Salt and black pepper
- 1/2 tsp Dijon mustard
- 1 1/2 tbls olive oil
- 2 shallots thinly sliced
- 4 garlic cloves thinly sliced
- 1/4 tsp red pepper flakes
- 14oz asparagus sliced on bias into 1-in pieces
- 1/2c toasted walnuts, crushed
- 3 tbls nutritional yeast
- 1/2c flat-leaf parsley, chopped
- 1/2c fresh basil, julienned
- 3 tbls capers
- 1/2c Castelvetrano olives, halved
- 1-15oz can navy beans rinsed and drained
- Cherry tomatoes for garnish
Directions
- 1
Add pasta to a large pot of boiling water, cook until just al dente. Drain, reserving 1c of pasta water.
- 2
In a medium bowl, combine 4 tbls of lemon juice, Dijon mustard,1 tsp salt and black pepper. Drizzle in 5 tbls olive oil.
- 3
In a medium sauté pan heat 1 1/2 tbls olive oil over medium heat.
- 4
Add shallots and garlic. Cook 2 to 3 minutes.
- 5
Add the red pepper flakes cook for more 30 seconds.
- 6
Add asparagus and 1/2 of the lemon zest.
- 7
Add salt and pepper.
- 8
Cook 3 minutes until the asparagus is crisp-tender.
- 9
Remove from heat.
- 10
Add pasta and Lemon Sauce to the pan.
- 11
Add walnuts, nutritional yeast, and 1/2 cup of pasta water.
- 12
Return pan to medium-high heat. Use tongs to vigorously toss, shaking the pan.
- 13
Add more pasta water as needed, until the sauce clings to the pasta.
- 14
Add remaining lemon zest, basil, parsley, capers, olives, and white beans.
- 15
Garnish with fresh cherry tomatoes, salt, and pepper and finish with a drizzle of olive oil.
- 16
Serve immediately.
