Miso Garlic Butter Pasta with Asparagus
These creamy miso-garlic-butter coated noodles with shaved asparagus is the dreamiest early summer dinners ever! This is a great way to stretch a bundle of asparagus into a full meal. Kid-approved and ready in 30 minutes (or less)!
What You’ll Need
1 lb spaghetti or linguine pasta
1 bundle of asparagus-washed, trimmed and shaved with a vegetable peeler
2 garlic cloves, minced
3 Tablespoons unsalted butter
1 Tablespoon white miso paste
1 teaspoon chicken bullion stirred into ½ cup of hot water
1 lemon, washed and zested
¼ cup parmesan cheese
Salt & pepper, to taste
Grated parmesan cheese for serving
How to Make It
Bring a large pot of salted water to a boil. Cook pasta according to package instructions, reserving 1 cup of pasta water at the end of cooking.
While the pasta cooks, heat a large skillet over medium heat. Add half the butter, then the garlic and shaved asparagus. Saute for one minute, then add miso paste, lemon zest and chicken bullion. Cook, stirring occasionally for ~5 minutes.
Drain the pasta, reserving 1 cup of water.
Add a few splashes of the pasta water and the remaining butter to the skillet along with the cheese and stir to form a silky sauce. Toss with the pasta and serve topped with additional cheese and pasta water if needed, plus a squeeze of lemon juice.
