1 pound asparagus fresh trimmed cut into 2-inch pieces
1 large lemon zest juiced
0.5 cup olive oil
1 cup parmesan cheese grated
16 ounce penne pasta
8 servings freshly cracked pepper black to taste
8 servings salt to taste
Equipment
bowl
pot
Directions
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes.
Drain pasta and asparagus.
Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
