Besides seeing the sun, the arrival of asparagus is one of the most welcoming signs of spring. And because we love pasta all year long, we’ve created a garlicky, chili-spiced bucatini tossed with lemon zest, fresh basil, and, yes, asparagus. A few ingredients and only 30 minutes is all it takes to deliver this great-tasting dish that will become your new favorite weeknight staple.
What you need:
4 quarts water
½ teaspoon salt, divided
3 teaspoons olive oil
2 shallots, minced
6 cloves garlic, minced
2 lemons, zested and juiced
1 teaspoon crushed red pepper
1 cup dry wine
2 tablespoons vegan butter
1 pound asparagus, tough ends trimmed
1 pound bucatini
¼ cup roughly chopped fresh basil
What you do:
- In a large pot, bring water to boil. Add ¼ teaspoon salt.
- In a large skillet over medium heat, heat oil until it sizzles when a drop of water is added. Add shallots, garlic, lemon zest, crushed red pepper, and remaining ¼ teaspoon salt. Cook until shallots and garlic are soft, approximately 3 minutes.
- Add wine and cook, stirring often, until reduced by half (approximately 3 minutes). Add butter and stir until melted. Add asparagus, reduce to a low simmer, and cook for approximately 15 minutes.
- Add bucatini to boiling water and cook until al dente. Drain, reserving 1 cup of pasta water. Toss pasta, lemon juice, pasta water, and fresh basil, and serve.
