When I was a kid, I swear the only pasta I ever ate was spaghetti with red sauce and ground beef. Now as an adult I still love a good red sauce pasta, but I loooveee garlic and lemon together. This lemon garlic penne is seriously the easiest thing to whip up on a weekday evening. It took me about 20 minutes total from start to finish. If you love garlic, this is the perfect dish. I added in some mushroom to the lemon garlic penne as well because they are little flavour sponges. They soak it all up. If your feeling extra fancy, toast up some sourdough bread to scrape up all the flavour that’s left on the plate. You won’t be sorry!
I made this lemon garlic penne gluten free by using a gluten free pasta.
Lemon Garlic Asparagus Penne
2 cups penne pasta
1.5 cups sliced mushrooms
2 cups chopped asparagus
2 tbsp avocado oil
3 garlic cloves minced or pressed
1 tsp lemon zest
1/2 cup freshly grated parmesan
salt and pepper to taste
1. Cook penne pasta according to directions.
2. In a large frying pan, sauté the asparagus over medium heat in the avocado oil until slightly tender. Add in the mushrooms and continue to sauté until the mushrooms have released their water. Add in the garlic and continue cooking for an additional 30-60 seconds. Add the penne and lemon zest to the frying pan and toss around. Divide into two bowls and top with parmesan cheese, salt and pepper.
Tips : As soon as the pasta is cooked and drained, toss in a bit of oil. This will prevent it from drying out.