Simple Supper: Spaghetti with Shaved Asparagus & Lemony Breadcrumbs!

Hi there, lovely friends! By a show of hands, how many of you get real lazy about making weeknight dinners once the weather warms up? I call it my Summer Supper Slump! That's why I try to stick with super easy, low-cook meals each year, like my Asparagus and Lemony Breadcrumb Spaghetti. I'd love to share the recipe with you, if you're interested! Here's how you make it...

ASPARAGUS & LEMONY BREADCRUMB SPAGHETTI

SERVES: 4

Kosher salt

12 ounces spaghetti

1 bunch asparagus, shaved into ribbons with vegetable peeled

1 cup torn stale baguette or other good-quality bread

1 to 2 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest 

2 tablespoons unsalted butter

1 cup grated parmesan cheese

Freshly ground pepper

1. Bring salted water to a boil in a large saucepan. Add spaghetti and cook as label directs. Add asparagus to the boiling water 2 minutes before the pasta is done cooking; reserve 1/4 cup cooking water, then drain spaghetti and asparagus together. 

2. Meanwhile, pulse the baguette, olive oil and 1/4 teaspoon salt in a food processor until coarsely ground. Transfer to a skillet and cook, shaking the pan occasionally, over medium heat until toasted, about 3 minutes. Transfer breadcrumbs to a small bowl, add the lemon zest and stir to combine; reserve the skillet. 

3. To the same skillet, add the spaghetti, asparagus, butter and 1/2 cup parmesan cheese and cook, tossing, over medium heat until combined. Add cooking water, as needed, to loosen. Divide pasta among 4 bowls. Top with freshly ground pepper, the breadcrumbs and remaining 1/2 cup parmesan cheese.

I'm curious: What is your favorite (lazy) warm-weather meal? I'd love to know! xo Erin