Lemon-Caper Pasta with Cherry Tomatoes and Asparagus

Name: Lemon-Caper Pasta with Cherry Tomatoes and Asparagus
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz linguine; 12 oz, trimmed and cut into 1-inch pieces asparagus; 1 cup, halved cherry tomatoes; 2 tbsp, drained capers; 1, zested and juiced lemon; 3 tbsp olive oil; 2 cloves, minced garlic; 1/4 cup, chopped parsley; 1/2 tsp salt; 1/4 tsp black pepper

A bright, tangy pasta dish featuring tender asparagus, burst cherry tomatoes, and briny capers in a lemony sauce.

Cuisine: Mediterranean

Category: Pasta

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

8 oz linguine
12 oz, trimmed and cut into 1-inch pieces asparagus
1 cup, halved cherry tomatoes
2 tbsp, drained capers
1, zested and juiced lemon
3 tbsp olive oil
2 cloves, minced garlic
1/4 cup, chopped parsley
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4 minutes until crisp-tender, then add cherry tomatoes and cook for 2 minutes until they begin to burst.
Step 3: Add minced garlic, capers, lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet; stir for 1 minute until fragrant. Add drained linguine and 2 tbsp reserved pasta water, tossing vigorously for 2 minutes until sauce coats pasta. Stir in remaining 1 tbsp lemon juice, chopped parsley, and remaining 1 tbsp olive oil.