The light asparagus pasta is a real lightning recipe. Perfect for sunny spring days and when you don't want to spend hours cooking.
Fresh lemon-Parmesan sauce is prepared with just a tablespoon of olive oil and rounds off the seasonal dish in a particularly low-fat yet deliciously creamy way. For about two servings of pasta you will need: 250 g pasta (e.g. spaghetti or tagliatelle) 400 g green asparagu 1 lemon (organic) 1 clove of garlic 100g Parmesan 250 ml vegetable broth 1 tbsp olive oil Optionally some dried oregano, chili flakes salt and pepper.