Lemon Asparagus Pasta - Easy Recipe


  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup canned coconut milk (full fat)
  • 9 oz gemelli pasta
  • juice of one small lemon
  • 2 teaspoons lemon zest
  • 17 oz fresh green asparagus
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste (optional)


  1. Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
  2. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.

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