Lemon and Thyme Farfalle with Asparagus
This bright and herbaceous pasta dish is perfect for a light and refreshing weeknight meal. The lemon and thyme add a bright, citrusy flavor to the dish, while the asparagus adds a touch of sweetness and crunch. The pasta is cooked in a flavorful vegetable broth, which helps to infuse it with even more flavor.
This recipe was inspired by a dish I had at a small trattoria in the heart of Rome. The pasta was simple, but the flavors were so well-balanced and delicious. I knew I had to recreate it at home, and after a few tries, I finally came up with this recipe. I've been making it ever since, and it's always a hit with my friends and family.
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup packed fresh thyme leaves
- 1/2 cup low-sodium vegetable broth
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound asparagus, trimmed and cut into 1-inch pieces
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in the vegetable broth, lemon juice, salt, and pepper.
- Add the asparagus and cook until tender-crisp, about 3 minutes.
- Drain the pasta and add it to the skillet with the sauce.
- Toss to coat and cook until heated through, about 2 minutes.
Why It Works
- The combination of lemon and thyme is a classic flavor pairing that always works well together.
- The vegetable broth adds a lot of flavor to the dish without overpowering the other ingredients.
- The asparagus adds a touch of sweetness and crunch to the dish, and it also helps to brighten up the flavors.
- The pasta is cooked in the vegetable broth, which helps to infuse it with even more flavor.