What (your ingredients):
1 lb. penne
1 bunch asparagus
Juice and zest from 1 lemon
3 tablespoons good olive oil
3 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon freshly cracked black pepper
How (your directions):
Bring a large pot of salted water to a boil (it should be the same saltiness as the ocean) and cook penne according to package instructions.
Meanwhile, slice asparagus into bite size pieces, discarding any tough ends.
In a large bowl, whisk together the zest and juice of 1 lemon, the olive oil, minced garlic, salt, and pepper.
When the pasta has 2-3 minutes left to cook, add the asparagus pieces to the boiling pasta.
Cook for 3 minutes, then strain the pasta and asparagus, reserving ½ cup of cooking liquid.
Add the pasta, asparagus, and cooking liquid to the large bowl with the lemon and garlic dressing and stir to combine.
Enjoy warm, room temperature, or cold!
Why (the science): Asparagus is high in flavonoids, which are antioxidants that also have antiviral and anticancer effects.
