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Fresh Spring Asparagus Lemon Pasta Recipe with Creamy Burrata

fresh spring asparagus lemon pasta - featured image
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A light and creamy pasta dish featuring fresh asparagus, bright lemon, and luscious burrata cheese, perfect for spring and summer meals.

Ingredients

Scale
  • 8 ounces spaghetti, linguine, or fettuccine pasta
  • 1 bunch (about 1 pound) asparagus, trimmed and cut into 2-inch pieces
  • 1 large lemon, zested and juiced
  • 8 ounces fresh burrata cheese
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt once boiling.
  2. Cook the pasta according to package instructions until al dente, about 8 to 10 minutes. Save 1 cup of pasta water before draining.
  3. While pasta cooks, snap off woody ends of asparagus and cut into 2-inch pieces. Mince garlic, zest and juice the lemon.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Add asparagus pieces to skillet and cook for 4 to 5 minutes, stirring occasionally, until bright green and tender-crisp.
  6. Drain pasta, reserving pasta water. Add pasta to skillet with asparagus and toss to combine.
  7. Turn heat to low and add lemon zest, lemon juice, and remaining 1 tablespoon olive oil. Toss together, adding reserved pasta water a little at a time (about ¼ cup) to create a light sauce.
  8. Remove skillet from heat. Tear burrata into chunks and gently fold into warm pasta to soften and melt slightly.
  9. Season with salt, freshly ground black pepper, and red pepper flakes if using. Adjust seasoning to taste.
  10. Serve immediately, garnished with freshly grated Parmesan if desired.

Notes

Save pasta water to create a silky sauce. Do not overcook asparagus to maintain a slight crunch. Warm pasta is key to gently melting burrata without clumping. Zest lemon on a plate to avoid bitter pith falling into the dish. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of water or olive oil.

Nutrition

Keywords: asparagus pasta, lemon pasta, burrata recipe, spring pasta, creamy pasta, easy pasta recipe, vegetarian pasta

Find it online: https://magnetmeal.com/fresh-spring-asparagus-lemon-pasta-recipe-with-creamy-burrata-easy-and-delicious/