1 small box Spaghetti pasta ( about 1 lbs )

2/3 CUP Olive Oil

1 cup cut asparagus
2 small chopped tomatoes
2 cloves of garlic chopped

2/3 CUP Parmesan Cheese, Freshly Grated

2 Fresh Lemons

1 cup of white wine ( optional ) or 1 cup reserved pasta cooking liquid

3/4 teaspoon Salt

1/2 teaspoon Black Pepper, Freshly Ground

add chile flakes to taste

Meanwhile : cut asparagus in halves and cut small bit sizes. Chop tomatoes.

In a skillet drizzle olive oil to sauté the asparagus & tomatoes until tender with garlic. ( do not burn the garlic. ) When done set aside

In a large bowl . add 1/2 cup of fresh lemon juice.

1 tablespoon lemon zest.

WHISK the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper

Set the lemon sauce aside.

Start to boil water in a large pot of salted water bring to a boil.

Add the spaghetti and cook, stirring occasionally, until tender about 8 minutes.

Drain the cooked pasta reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce, and toss with the lemon zest.

Toss the pasta with enough reserved cooking liquid or white wine * 1/4 cup at a time, to moisten the pasta.

*If using white wine...heat the wine and toss the pasta in the heated white wine.( optional )

Add the cooked cut up asparagus & tomatoes to the pasta.

Season the pasta with more salt and pepper to taste.

Garish with lemon zest and chile flakes.

Enjoy. Buon Appetito!

Will add a photo next time I make it. Was served before I had a chance to take a photo!

In our house pasta is either lunch as the main course or a side dish for dinner.