Michelle Siriani
Lemon Chili Bucatini With Asparagus
This simple and quick dish is perfect for a gorgeous spring evening.
May 2, 2024
Besides seeing the sun, the arrival of asparagus is one of the most welcoming signs of spring. And because we love pasta all year long, we’ve created a garlicky, chili-spiced bucatini tossed with lemon zest, fresh basil, and, yes, asparagus. A few ingredients and only 30 minutes is all it takes to deliver this great-tasting dish that will become your new favorite weeknight staple.
What you need:
4 quarts water
½ teaspoon salt, divided
3 teaspoons olive oil
2 shallots, minced
6 cloves garlic, minced
2 lemons, zested and juiced
1 teaspoon crushed red pepper
1 cup dry wine
2 tablespoons vegan butter
1 pound asparagus, tough ends trimmed
1 pound bucatini
¼ cup roughly chopped fresh basil
What you do:
- In a large pot, bring water to boil. Add ¼ teaspoon salt.
- In a large skillet over medium heat, heat oil until it sizzles when a drop of water is added. Add shallots, garlic, lemon zest, crushed red pepper, and remaining ¼ teaspoon salt. Cook until shallots and garlic are soft, approximately 3 minutes.
- Add wine and cook, stirring often, until reduced by half (approximately 3 minutes). Add butter and stir until melted. Add asparagus, reduce to a low simmer, and cook for approximately 15 minutes.
- Add bucatini to boiling water and cook until al dente. Drain, reserving 1 cup of pasta water. Toss pasta, lemon juice, pasta water, and fresh basil, and serve.
For more plant-based recipes like this, read:
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