Lemon Garlic Pasta Bowl (Print Version)
# Ingredients:
01 -
100g asparagus
02 -
200g Tenderstem broccoli
03 -
500g of any long pasta, like linguine
04 -
70g of capers
05 -
A half lemon
06 -
2 tablespoons olive oil
07 -
3 garlic cloves
08 -
30g butter
09 -
Parmesan cheese, as much as you like
# Instructions:
01 -
Fill up a big pot with water, toss in some salt, and get it boiling. Cut off the tough parts of the asparagus and broccoli stems. Once the water's bubbling, pop the veggies in and cook them for about 3 minutes. Scoop them out and leave the water in the pot—it'll still be boiling.
02 -
In the same pot, throw in your linguine and cook it based on what it says on the package. Aim for it to be firm but not too soft.
03 -
Put a large pan on low heat, then pour in the butter and olive oil. Slice up your garlic and sautée it gently for half a minute—don’t let it turn brown. Squeeze in the lemon juice, then add in the broccoli, asparagus, and capers with a sprinkle of salt. Give it all a good mix, then pull it off the heat.
04 -
Drain the pasta, but keep a cup of that pasta water on the side. Toss the pasta into the pan with the garlic and veggies. Mix in a little of the pasta water and some grated Parmesan to get it creamy. Add a pinch of salt and a bit of pepper to finish, then dig in.
# Notes:
01 -
Hold onto some of the pasta water—it’ll help make everything come together.