Happy Monday, friends! One of our resolutions for 2020 was to try to eat more plant-based foods during the week. And to be perfectly honest, it’s been challenging! And although this particular recipe does not have any plant-based protein, it doesn’t have meat, so we are placing this in the win column! This lemon pepper pappardelle is one of my all-time favorite finds at Trader Joe’s and I love finding new ways to enjoy this delicious pasta. Here is my super easy weeknight Lemon Pepper Pappardelle wth Asparagus and Basil recipe:

Lemon Pepper Pappardelle with Asparagus and Basil

While this lemon pepper pappardelle is delicious on it’s own, tossed with olive oil or lemon, I wanted to add a few vegetables to enhance the flavors of this pasta. Although this dish is delicious this time of the year, I can’t imagine how light and fresh this would be in the summer. I will definitely be making this again as we head into the warmer months.

You may remember this pasta from when I shared a round-up of my latest Trader Joe’s find in this post. Although it was almost two years ago, it’s still one of my go-to Trader Joe’s finds.

gold flatware | white dinner plates | go-to sauté pan

With it’s limited ingredients, it makes for the perfect quick and easy weeknight dinner. Check out the recipe below. What is your favorite non-meat dish for a quick weeknight dinner? Thanks for stopping by! See you back here on Wednesday, friends!

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Lemon Pepper Pappardelle with Asparagus and Basil

This lemon pasta is paired with asparagus and basil for a light, fresh and quick weeknight dinner.

Course

Main Dish

Cuisine

Dinner, Italian

Servings

Ingredients

• 1 8 ounce bag Trader Joe's Lemon Pepper Pappardelle Pasta
• 1 pound asparagus, cleaned, tough ends removed and cut into 2" pieces
• 1/2 cup basil chopped
• 1 lemon, juiced
• 1/3 cup shredded Parmesan cheese
• olive oil
• salt and pepper, to taste

Course Main Dish Cuisine Dinner, Italian Servings Ingredients 1 8 ounce bag Trader Joe's Lemon Pepper Pappardelle Pasta 1 pound asparagus, cleaned, tough ends removed and cut into 2" pieces 1/2 cup basil chopped 1 lemon, juiced 1/3 cup shredded Parmesan cheese olive oil salt and pepper, to taste

Instructions

1. Add about 3 tablespoons of olive oil to a medium-sized skillet. Heat over medium heat. Add the asparagus to the skillet. Season with a little salt and pepper and cook for about 10 minutes, or until the asparagus is tender. Meanwhile, cook the lemon pepper pasta according to the directions. (I always cook my pasta al dente.) Drain the pasta and set aside. Once the asparagus is cooked, remove the skillet from the heat and add the pasta to the asparagus. Stir to combine. Add the juice of one lemon to the pasta. Stir until the lemon juice is incorporated. To serve, place pasta on each plate and top with basil and shredded Parmesan cheese. Enjoy!

Recipe Notes

Note: if you do not want to sauté the asparagus, you could easily cook the asparagus in the boiling pasta water or even roast the asparagus in the oven. I like the taste of sautéed asparagus, so I went that route!

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