ASPARAGUS PASTA

Ingredients
1 lb. fettuccine
¼ -⅓ cup extra virgin olive oil
1 small onion quartered and sliced
1 lb. fresh asparagus cut in 1 ½ inch pieces
3 cloves garlic minced
¼ -½ teaspoon red pepper flakes to taste
⅓ cup grated fresh Parmesan Cheese
8-10 fresh basil leaves
1 tablespoon fresh thyme leaves
1-1 1/2 tablespoons lemon zest
salt and pepper to taste
Instructions
Bring a large pot of water to boil. Cook the pasta al dente according to the package directions. Reserve 1/2 cup pasta water. Drain well.
Meanwhile heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes or it starts to brown on the edges. Add the asparagus and cook for 2-3 minutes or until crisp tender. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Take the vegetables off the heat.
Toss the cooked pasta and cooked vegetables together with remaining olive oil. Add the red pepper flakes, Parmesan cheese, basil, thyme, and lemon zest and toss to combine. Season with salt and pepper to taste.
Notes
Cook the pasta al dente according to package directions. Al dente means slightly firm when bitten.
Trim the tough ends off the bottom of the asparagus. I usually trim about 1 1/2 inch off the bottom of each stalk.
Use grated fresh Parmesan Cheese for the best flavor.
Season to taste with red pepper flakes, thyme, basil, lemon zest, salt, and pepper.
Continued on next page (page 2)👇