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Make a lemon oil, by pouring ¼ cup olive oil into a small bowl with the zest of the lemon. Set aside.
Cook pasta until just short of al dente. Drain pasta but reserve some of the pasta water.
In a large skillet, heat olive oil, add chopped shallot and garlic and cook until shallot is translucent (careful not to burn the garlic), about 1-2 minutes. Add a splash of white wine (if using - or just skip it) and drop in asparagus and peas. Add lemon juice (from the lemon you previously zested), salt and pepper. Toss to combine. Cook for about 2 more minutes until asparagus is tender but still has a nice crunchy bite, and peas are warmed through.
Add cooked pasta to the pan, toss to coat everything. Turn off heat and toss in spinach, letting the heat of the pasta wilt it.
Strain zest out of your reserved lemon oil (or leave it in if you want this extra lemon-ey). Pour lemon oil over the pasta and toss everything again. Add some pasta water if necessary to create your desired consistency. Toss in basil. Taste and adjust seasonings one final time, if necessary.
Finish with grated cheese and red pepper flake (both optional).