Pasta with Asparagus and Lemon This recipe is adapted from a recipe in "Simple Meals" by the editors of Organic Style Magazine (Rodale, 2003). It can be doubled. Source: Journal Sentinel 6-10-12 newspaper Makes 4 servings 16 ounces penne, rotini or farfalle 1 large bunch asparagus 1 tablespoon extra-virgin olive oil ¼ pound finely chopped pancetta or bacon (optional) 1 small yellow onion, chopped 2 cloves garlicSalt and freshly ground black pepper to taste Zest of 1 lemon Juice of ½ lemon ½ cup grated Parmesan cheese Prep time: 10 minutes. Cooking time: 20 minutes. Bring a large pot of water to a boil and cook pasta according to package directions. Meanwhile, slice asparagus on the diagonal into 1 ½-inch pieces. In a large skillet, heat oil over medium heat. Add pancetta or bacon (if using) and cook until crisp. Transfer to a plate lined with paper towel. Add onion to skillet and cook until softened, about 5 minutes. Add asparagus and garlic and cook, stirring occasionally, until asparagus is bright green and just barely crisp. Season with salt and pepper. Drain pasta, reserving some of the cooking water. Add pasta to skillet and toss to combine. Add about ½ cup of the reserved cooking water, the lemon zest and lemon juice. Toss to combine. Serve immediately, topped with the Parmesan cheese and pancetta or bacon, if using.
