Simple Supper: Spaghetti with Shaved Asparagus & Lemony Breadcrumbs!

/ Thursday, May 30, 2013

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...


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 

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