Pasta Salad with Asparagus and Lemon
8 ounces (1/2 box) penne
1 pound asparagus (ends trimmed), cut into 1-inch pieces
1/4 cup Parmesan pieces (1 ounce)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
kosher salt and black pepper
1. Cook the pasta according to the package directions and add the asparagus during the last 3½ minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
2. Add the Parmesan, oil, lemon juice and zest, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
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