Zesty Lemon Orecchiette Pasta with Courgette and Asparagus

Brighten your table with Zesty Lemon Orecchiette Pasta, featuring fresh courgette and asparagus in a tangy lemon sauce. A quick, flavorful dish

Your new go-to dish.

If you're a housewife who loves to cook and is always on the hunt for fresh, vibrant recipes that wow your family and guests, this Zesty Lemon Orecchiette Pasta with Courgette and Asparagus is your new go-to dish. Bursting with bright, citrusy flavors and packed with tender, seasonal veggies, this recipe is a celebration of spring on a plate—perfect for busy weeknights or elegant weekend dinners.

Tangy, fresh, and utterly satisfying.

Picture this: tender orecchiette pasta, lovingly coated in a zesty lemon sauce, mingling with sautéed courgette and crisp asparagus. Each bite is a symphony of flavors—tangy, fresh, and utterly satisfying. Whether you're cooking for your family or hosting a casual get-together, this dish is sure to impress.

Why This Recipe Works

This dish is a masterclass in balancing flavors and textures. The lemon adds a refreshing zing, while the courgette and asparagus bring a delightful earthiness and crunch. It’s light yet filling, making it perfect for warm-weather meals or whenever you need a pick-me-up. Plus, it’s ready in just 30 minutes—ideal for those days when you want something delicious without spending hours in the kitchen.

The Secret to the Perfect Lemon Sauce

The key to this dish is the lemon sauce. Fresh lemon zest and juice are non-negotiable—they bring a vibrant, citrusy punch that elevates the entire dish. To create a silky, cohesive sauce, reserve some pasta water. The starchy liquid helps the sauce cling to the pasta, ensuring every bite is perfectly coated.

Choosing the Best Ingredients

As a home cook, you know that quality ingredients make all the difference. Here’s what to look for:

• Courgette (Zucchini): Choose firm, glossy courgettes with no soft spots.
• Asparagus: Opt for bright green spears with tight, compact tips.
• Lemon: Use fresh, unwaxed lemons for the best zest and juice.
• Parmesan Cheese: Grate it fresh for a rich, nutty flavor that ties everything together.

Step-by-Step Cooking Tips

1. Cook the Pasta Perfectly: Boil the orecchiette in well-salted water until it’s al dente. This ensures the pasta holds its shape and absorbs the sauce beautifully.
2. Sauté the Veggies Just Right: Cook the courgette and asparagus until they’re tender-crisp. Overcooking can make them mushy and dull their vibrant color.
3. Toss with Confidence: Combine the pasta, veggies, and lemon sauce in a large skillet. Toss everything together gently, adding pasta water as needed to create a light, glossy sauce.

Serving Suggestions

Presentation matters, especially when you’re trying to impress. Serve this pasta in a rustic bowl or on a wooden platter for a cozy, inviting vibe. Garnish with fresh basil or parsley and a generous sprinkle of Parmesan cheese. Pair it with a crisp white wine or a simple side salad for a complete meal that feels both effortless and elegant.

Make It Your Own

This recipe is incredibly versatile, so don’t be afraid to get creative:

• Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier version.
• Switch Up the Veggies: Use seasonal produce like cherry tomatoes, bell peppers, or spinach.
• Experiment with Herbs: Try mint, dill, or thyme for a unique twist.

Storing and Reheating Tips

Leftovers? No problem! Store the pasta in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or olive oil to revive the sauce. You can enjoy it warm or chilled as a pasta salad—perfect for picnics or packed lunches.

The Recipe

Ingredients

• 300g orecchiette pasta
• 1 medium courgette, thinly sliced
• 200g asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Cook the Pasta:
   • Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
   • Add the orecchiette pasta to the boiling water and stir gently to prevent sticking. Cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente (tender but still firm to the bite).
   • Before draining, carefully reserve 1 cup of the starchy pasta water. This will help create a silky sauce later. Drain the pasta in a colander and set it aside.
2. Prepare the Vegetables:
   • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to warm for about 30 seconds.
   • Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning. The garlic should become fragrant and lightly golden.
3. Cook the Courgette and Asparagus:
   • Add the sliced courgette and trimmed asparagus pieces to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch. Avoid overcooking to preserve their vibrant color and texture.
4. Combine the Pasta and Sauce:
   • Add the cooked orecchiette pasta to the skillet with the vegetables. Sprinkle in the lemon zest and pour in the fresh lemon juice.
   • Add a splash (about ¼ cup) of the reserved pasta water to the skillet. Toss everything together gently, allowing the starchy water to combine with the lemon juice and olive oil to create a light, glossy sauce. If the mixture seems dry, add more pasta water, a tablespoon at a time, until the desired consistency is reached.
5. Season and Finish:
   • Taste the pasta and season with salt and freshly ground black pepper to your liking. Adjust the lemon zest or juice if you prefer a stronger citrus flavor.
   • Remove the skillet from the heat.
6. Serve and Garnish:
   • Transfer the pasta to serving bowls or a large platter. Garnish with freshly chopped basil or parsley for a pop of color and added freshness.
   • If desired, sprinkle grated Parmesan cheese over the top for a savory, nutty finish. Serve immediately while warm for the best flavor and texture.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 4
• Calories: 350kcal
• Fat: 10g
• Protein: 12g
• Carbohydrates: 55g

This Zesty Lemon Orecchiette Pasta with Courgette and Asparagus is more than just a recipe—it’s a celebration of fresh, vibrant flavors that will make you fall in love with cooking all over again. Try it today and watch it become a family favorite

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