Meatless Monday: Bucatini and Asparagus with Lemon Garlic Butter

Bucatini and Asaparagus with Lemon Garlic Butter

1 lb. of bucatini (I prefer De Cecco pasta)

1 bunch of Asparagus, trimmed and cut into bite size pieces
1 stick of butter , unsalted
3 to 4 garlic cloves, minced
3 tbsp. olive oil
Grated zest from (1) lemon
Juice from ½ a lemon
1 tsp. of kosher salt
1 tsp. of fresh ground pepper
Grated Parmesan Cheese

Bring a large pot of salted water to a boil.

Cook the pasta till it is al dente; remove the pasta with a pair of tongs or a spaghetti spoon and place in a large bowl.  Remove about (1) cup of the pasta water and set aside.  In the same water, add the asparagus and cook until it is tender – about 3 minutes and drain.

 
Return the pot to the stove and reduce the heat to medium.  Melt the butter in the pot until it is a light brown.  Add the garlic and cook it until it is fragrant – be sure you do not over brown the garlic.  Next, remove the pot from the stove and add the olive oil, lemon juice, lemon zest, salt and pepper - stir until everything is combined. Add the pasta and asparagus, toss to coat with the sauce.  Finish with the grated parmesan cheese.

If you want protein with this, adding grilled chicken, shrimp, or scallops would be an awesome pairing.