I love pasta \u2013 so a big bowl of noodles is something I absolutely gravitate to\u2026 even though I should avoid carbs. But what can you do when something is so delicious? It\u2019s no different with these Fettuccine al Limone with Green Asparagus. So good! This dish is particular popular here in spring and beginning of summer when asparagus is available from local farms. Local and seasonal is always the best, right?! ;)Fettuccine al Limone mit Gr\u00fcnem Spargel | Bake to the rootsWe do pasta al limone quite often here at home \u2013 be it with spaghetti, fettuccine or orecchiette, for example. The lemony sauce works with any type of pasta. Purists serve the pasta as it is with the lemon sauce, while other people (those who a bit more experimental) throw some veggies or other ingredients into the pot as well\u2026 guilty as charged ;PToday some green asparagus found its way into the pot here, but you could also add other ingredients, in case you are in the mood. Pasta al limone is great with some saut\u00e9ed prawns, for example, but also with salmon or chicken. If you are not into meat or fish I can also recommend some sugar snap peas or zucchini. The result will be equally delicious (at least in my opinion).Fettuccine al Limone mit Gr\u00fcnem Spargel | Bake to the rootsPreparing this pasta here is very simple. You need some good olive oil (or good butter, if you prefer that), a bit of garlic, organic lemons (the juice AND the zest), Parmesan cheese, as well as some salt and pepper. That\u2019s all you require for this basic sauce. Added veggies or a protein are a delicious bonus but not needed if you want to keep it simple ;)Simple and easy. I think there is not much that could go wrong when preparing the pasta\u2026 it\u2019s really that easy. Well, you should not let the garlic burn or saut\u00e9 the asparagus too long so it stays nice and crunchy \u2013 but that\u2019s pretty much all you have to keep in mind. Easy-peasy, right?Click on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013Anyway. If you love pasta as much as we do, you might want to try other pasta recipes from the blog as well. These two are particularly good: my simple & easy Gnocchi with Mushrooms, Spinach & Chorizo and my Pasta with Meatballs & Spinach. So good! Both delicious and easy to prepare.INGREDIENTS \/ ZUTATEN(4 servings)17.6 oz. (500g) fettuccine (or similar pasta)some olive oil for frying1 large bunch of green asparagus, diagonally sliced2 garlic cloves, finely sliced2 organic lemons, zest & juiceabout 1.8 oz. (50g) Parmesan, grated (plus more for serving)some chili flakes (optional)salt, pepper(4 Portionen)500g Fettuccine (oder \u00e4hnliche Pasta)etwas Oliven\u00f6l zum Anbraten1 gro\u00dfer Bund gr\u00fcner Spargel, diagonal in Scheiben2 Knoblauchzehen, in feinen Scheiben2 Bio-Zitronen, Schale & Saftetwa 50g Parmesan, fein gerieben (plus mehr zum Servieren)einige Chiliflocken (optional)Salz, PfefferFettuccine al Limone mit Gr\u00fcnem Spargel | Bake to the rootsFettuccine al Limone mit Gr\u00fcnem Spargel | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until \u00bbal dente\u00ab. Mine needed about 9 minutes. Drain when done but keep 1 cup of the pasta water for the sauce.2. While the pasta is cooking clean the asparagus and cut it into thin slices diagonally. Peel the garlic and cut it into thin slices. Wash the organic lemons with hot water and dry them. Use a potato peeler, cut off long strips of lemon zest (about 5 or 6), and juice the lemons. Grate the Parmesan and keep everything ready for cooking.3. A few minutes before the pasta is done, add a good amount of olive oil to a Dutch oven (or large frying pan) and heat up. Add the sliced asparagus and saut\u00e9 for some time while stirring often until the asparagus is slightly colored in a few spots. Add the sliced garlic and lemon zest strips and continue saut\u00e9ing for another minute or so. If the pasta is not ready yet, remove from the heat.4. If the pasta is ready, keep the Dutch oven\/frying pan on the stove (medium-high heat). Add the drained pasta, lemon juice, and grated Parmesan and stir to combine. Gradually add some pasta water and stir in \u2013 the oil and water will emulsify and create a sauce. Don\u2019t be shy stirring vigorously \ud83d\ude09 When the pasta is nicely coated with the sauce, you\u2019re done. Season with some chili flakes (optional), as well as salt and pepper to your liking. Serve immediately with some more grated Parmesan on top.1. Einen gro\u00dfen Topf mit Salzwasser zum Kochen bringen und die Fettuccine nach Packungsanleitung \u00bbal dente\u00ab kochen \u2013 bei mir hat das etwa 9 Minuten gedauert. Die fertigen Nudeln abgie\u00dfen und dabei 1 Tasse vom Nudelwasser f\u00fcr die So\u00dfe auffangen.2. W\u00e4hrend die Nudeln kochen, den Spargel s\u00e4ubern und diagonal in d\u00fcnne Scheiben schneiden. Den Knoblauch sch\u00e4len und ebenfalls in d\u00fcnne Scheiben schneiden. Die Bio-Zitronen hei\u00df abwaschen, trocknen und dann mit einem Sparsch\u00e4ler lange Streifen der Zitronenschale abschneiden (etwa 5-6 Streifen). Die Zitronen dann auspressen und den Saft auffangen. Den Parmesan fein reiben und alles zum Kochen bereithalten.3. Einige Minuten, bevor die Nudeln gar sind, eine gute Portion Oliven\u00f6l in einem gro\u00dfen (gusseisernen) Topf oder einer gro\u00dfen Pfanne erhitzen. Den d\u00fcnn geschnittenen Spargel dazugeben und einige Minuten unter h\u00e4ufigem Umr\u00fchren anbraten, bis der Spargel hier und da etwas Farbe bekommen hat. Den Knoblauch und die Streifen der Zitronenschale dazugeben und etwa eine Minute mit dem Spargel zusammen and\u00fcnsten. Sollten die Nudeln noch nicht fertig sein, den Topf mit dem Spargel vom Herd ziehen.4. Sollten die Nudeln gar sein, den Topf\/die Pfanne bei mittlerer Hitzezufuhr auf dem Herd lassen bzw. wieder darauf stellen. Die abgetropften Nudeln zusammen mit dem Zitronensaft und Parmesan dazugeben und alles gut vermengen. Nach und nach etwas vom aufgefangenen Nudelwasser dazugeben und unterr\u00fchren \u2013 Oliven\u00f6l und Nudelwasser sollten sich durch das st\u00e4ndige R\u00fchren zu einer cremigen So\u00dfe verbinden (emulgieren). Nicht sch\u00fcchtern sein beim R\u00fchren \ud83d\ude09 Die Nudeln sind fertig, sobald sie rundum mit So\u00dfe bedeckt sind. Mit einigen Chiliflocken (optional), sowie Salz und Pfeffer w\u00fcrzen. Die Nudeln sofort servieren und nach Belieben noch mit etwas geriebenem Parmesan bestreuen.Fettuccine al Limone mit Gr\u00fcnem Spargel | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionA simple and easy-to-prepare pasta dish everybody loves here: Fettuccine al Limone with Green Asparagus. So good you want to make it every day!17.6 oz. (500g) fettuccine (or similar pasta)some olive oil for frying1 large bunch of green asparagus, diagonally sliced2 garlic cloves, finely sliced2 organic lemons, zest & juiceabout 1.8 oz. (50g) Parmesan, grated (plus more for serving)some chili flakes (optional)salt, pepper1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until \u00bbal dente\u00ab. Mine needed about 9 minutes. Drain when done but keep 1 cup of the pasta water for the sauce.2. While the pasta is cooking clean the asparagus and cut it into thin slices diagonally. Peel the garlic and cut it into thin slices. Wash the organic lemons with hot water and dry them. Use a potato peeler, cut off long strips of lemon zest (about 5 or 6), and juice the lemons. Grate the Parmesan and keep everything ready for cooking.3. A few minutes before the pasta is done, add a good amount of olive oil to a Dutch oven (or large frying pan) and heat up. Add the sliced asparagus and saut\u00e9 for some time while stirring often until the asparagus is slightly colored in a few spots. Add the sliced garlic and lemon zest strips and continue saut\u00e9ing for another minute or so. If the pasta is not ready yet, remove from the heat.4. If the pasta is ready, keep the Dutch oven\/frying pan on the stove (medium-high heat). Add the drained pasta, lemon juice, and grated Parmesan and stir to combine. Gradually add some pasta water and stir in \u2013 the oil and water will emulsify and create a sauce. Don\u2019t be shy stirring vigorously \ud83d\ude09 When the pasta is nicely coated with the sauce, you\u2019re done. Season with some chili flakes (optional), as well as salt and pepper to your liking. Serve immediately with some more grated Parmesan on top.NotesAdapted from bonappetit.com Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Fettuccine al Limone with Green Asparagus | Bake to the rootsFettuccine al Limone with Green Asparagus | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
I love pasta \u2013 so a big bowl of noodles is something I absolutely gravitate to\u2026 even though I should avoid carbs. But what can you do when something is so delicious? It\u2019s no different with these Fettuccine al Limone with Green Asparagus. So good! This dish is particular popular here in spring and beginning […]<\/p>\n","protected":false},"author":1,"featured_media":914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-913","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=913"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/913\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/914"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}