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Parmesan Asparagus Summer Spaghetti

May 31, 2022
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Salty pancetta sautéed up with asparagus and zucchini and tossed into a lemony summer pasta with fresh basil and alll the cheese: this Parmesan Asparagus Summer Spaghetti is the best fresh bite!

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Typically speaking, when I think of a big ole comforting bowl of pasta, I’m thinking of cozying up by the fireplace in mid January. The type of red sauced, meat heavy pasta that truly warms your soul, ya know? Really, though, pasta should be something to be enjoyed all year round — pasta should be fresh and zippy sometimes, too. So, in looking for a fun way to turn this carb heavy ingredient into something to eat at the end of a hot day, this Parmesan Asparagus Summer Spaghetti was born. And, with all the fresh veggies, a lemon vinaigrette, and so much cheese, it is one of the best bites of the season!

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The breakdown…

This Parmesan Asparagus Summer Spaghetti is packed with veggies, flavors, and textures, yet can still be thrown together so so fast. To start things off, you’ve got to pick your pasta. This recipe specifies the use of spaghetti, but, realistically speaking, any type of pasta will work. Linguine, orzo, orecchiette, bucatini, or even a rotini would be delicious. You could even go with a lighter alternative like Palmini or Banza. The world is your oyster with this one! Either way, get that pasta cooking while you start sautéing everything up. 

Speaking of which, the sauté is truly such a simple yet crucial part of this dish. Start off with just a bit of pancetta. You can leave this out if you aren’t a meat eater, but I promise you it’s delicious. Just a bit of salty umami flavor really does go a long way in any pasta — especially when you sauté some veggies in the natural fats that come from the Italian bacon. For the veggies in this Parmesan Asparagus Summer Spaghetti, I go with asparagus (duh) and zucchini. You could also add in some shallot, squash, peas, or broccolini. Once again, there are truly endless possibilities. You want to make sure you slice everything up correctly, though. The asparagus should be thin and on a bias, and the zucchini should be diced into ½ inch cubes. This will ensure that everything cooks evenly with the pancetta. Once it’s all nice and cooked up, it’s truly so good.

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that vinaigrette…

Next up, you want to get the vinaigrette/ sauce going for your pasta. To me, this is what really makes this Parmesan Asparagus Summer Spaghetti a summer dish. It’s not a heavy cream sauce, nor is it a warming red sauce. Really, it’s just the perfect little zippy lemon flavor that takes this pasta above and beyond. With a ton of lemon juice, some olive oil to move things along, and some water to bulk it up, the best is truly so simple. Then, with a bit of Dijon, garlic, and oregano for flavor, things really are delicious. The best part? This is the type of sauce that can easily be served hot or chilled. Either way, it’s so refreshing.

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and to serve it up…

The next step of this Parmesan Asparagus Summer Spaghetti is to let your pasta, veggies, and cherry tomatoes marinate a bit in that lemon sauce. I’m giving everything a few minutes to soak up, the veggies lock in so much flavor. Then, when you mix in your thick cut parmesan and some fresh basil? The result is magical. Serve it up with a bit of crunch from some fresh breadcrumbs or toasty almonds and dig in!! Whether you store it in the fridge and eat it chilled or keep things nice and warm, this one will truly be delicious. It’s great at room temperature, too! If you store it for a while in the fridge, though, you may need to add a bit of oil or water before serving. Oh, and for sides and substitutions? Some crusty bread would be great, just as some grilled chicken, grilled shrimp, or charred halloumi would do well on top. The sky’s the limit!

I hope you love this Parmesan Asparagus Summer Spaghetti as much as I do! Let me know what you think in the comments below:))

Parmesan Asparagus Summer Spaghetti
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Parmesan Asparagus Summer Spaghetti

Recipe by Annie PatrickCourse: Main Course, PastaCuisine: American, Italian, SummerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

33

minutes


Salty pancetta sautéed up with asparagus and zucchini and tossed into a lemony summer pasta with fresh basil and alll the cheese: this Parmesan Asparagus Summer Spaghetti is the best fresh bite!

Ingredients

  • .75-1 lb spaghetti, prepared according to package*

  • 4 oz pancetta, diced (can omit for vegetarian)

  • 1 lb asparagus, ends trimmed and sliced on a bias

  • 1 large zucchini, diced (or two small)

  • ⅓ cup lemon juice

  • ⅓ cup olive oil

  • ½ cup water

  • 2 tsp Dijon mustard

  • 3 cloves garlic, minced

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • 2 cups cherry tomatoes, halved

  • ¼ cup parmesan cheese, widely shaved

  • ¼ cup parmesan cheese, finely grated

  • Optional: ½ cup crème fraîche

  • 1 cup fresh basil, thinly sliced

  • Toasted almonds or homemade breadcrumbs, to serve

Instructions

  • Boil the spaghetti until it is al dente.
  • Meanwhile, Heat a large skillet over medium-high heat. Once hot, toss in the pancetta. Sauté for 3-4 minutes, then toss in the asparagus and zucchini. Sauté for 5-6 additional minutes, or until the pancetta is crisp and the veggies are just barely tender.
  • In a large bowl, whisk the lemon juice, olive oil, water, Dijon, garlic, oregano, salt, and pepper until combined.
  • Toss the cherry tomatoes, and sautéed veggie medley directly into the lemon juice mixture. Allow to sit for 5-10 minutes to soak up the flavor. Toss in the hot pasta. Thin with more oil, if needed.
  • Toss the parmesan cheese (both ways) and basil into the spaghetti (and the crème fraiche, if using). Serve your pasta and garnish with toasted almonds or homemade breadcrumbs. Serve warm or chilled. Enjoy!

Notes

  • Instead of spaghetti, any other type of pasta will work. You could also use a gluten free alternative, or even a veggie pasta like Palmini.
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