Spring Asparagus Pasta | Gluten-free

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As the weather warms up and spring arrives, it’s the perfect time to start incorporating fresh, vibrant ingredients into your meals. One of the stars of the season is asparagus, a versatile and nutrient-packed vegetable that adds a delicious crunch to any dish.

This healthy gluten-free spring asparagus pasta recipe is crazy easy to make, packed with flavor, and perfect for enjoying on a sunny day. If you have 20 minutes and some fresh ingredients you can make this!

This easy pasta dish is full of vibrant, fresh flavors. It features pecorino romano, a salty sheep milk cheese that works so well in pasta! (If you can’t get your hands on pecorino romano, use parmesan!)

I also include a hefty amount of asparagus for that delicious crunch of veg, parsley for fresh flavor, and a good ‘ol squeeze of lemon juice at the end, along with some zest for a beautiful citrus hit that compliments all the flavors. Optionally I add a good handful of chopped kale. It cooks down and just adds extra freshness to the dish!

This recipe is perfect for a busy weeknight when you need to throw something together but still want it to be wholesome, healthy, and of course delish!

*Don’t skip this tip: To make this a well-rounded meal, I recommend adding protein on top. Rotisserie chicken makes this easy for a busy night. Or quickly cook up a chicken breast and slice it on top. This would be perfect with some shrimp thrown in. (It cooks quickly and would compliment these flavors wonderfully!!)

What gluten-free pasta do you recommend?

It’s important to use gluten-free pasta that has a high starch content to allow the pasta water to create a beautiful sauce. I always use and love brown rice pasta if I need pasta water. I’ve heard that chickpea and cassava flour pasta can work well also when using pasta water.

This is the gluten-free pasta I use and love!

In 20 minutes you will have a beautiful, fresh and vibrant pasta dish. Pour a glass of wine or mocktail, grab your simple ingredients and let’s get dinner on!!

Let me know if you make this in the comments below!

Spring Asparagus Pasta | Gluten-free

Sarah
This healthy gluten-free spring asparagus pasta recipe that's crazy easy to make, packed with flavor, and perfect for enjoying anytime of year!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • 1 tablespoon butter or olive oil
  • 25 fresh chopped asparagus into bite sized pieces hard ends chopped off and discarded
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried
  • 1/4 teaspoon sea salt
  • 3/4 cup shredded pecorino romano or parmesan
  • 2 small cloves of garlic or 1 large clove
  • 1/3 cup pasta water
  • 1/2 cup chopped kale
  • 1 tablespoon freshly squeezed lemon juice or about one giant squeeze!
  • roughly 1/4 of a lemon, zested or to your taste preference!
  • 2 cups dry gluten-free pasta

Instructions
 

  • Start by boiling your water to cook your pasta. Follow the boxed instructions. Add a good pinch of salt to the water.
  • While the pasta water is boiling, melt butter in a pan over medium heat. Add chopped asparagus to the pan and give it a good pinch of salt. Allow it to sautee for about 4 minutes, until it is slightly tender, moving it around occasionally.
  • Turn the heat to low, add the chopped garlic and parsley to the pan and mix around until the garlic is fragrant.
  • Once the pasta is done, be sure to reserve 1/3 cup of the pasta water before straining the pasta!
  • Take 1/3 cup of the pasta water and add the pecorino romano to it, whisking vigorously for about a minute until its combined into a paste and there are not a lot of clumps.
  • Add the pasta, pasta water and pecorino romano mix and sea salt to the pan, combining everything together until the pasta is fully coated.
  • Add the chopped kale, lemon juice and lemon zest to the pasta. Stir to combine.
  • Top with freshly ground black pepper, pecorino romano and fresh parsley if you like! ENJOY! *see blog post above for added protein ideas

Notes

Best served fresh and eaten immediately. But, if you do have leftovers, store them in the fridge, I recommend saving some extra pasta water to help it not be so dry the next day. You can store the pasta in the fridge for about 3 days.
Keyword quick, spring

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