Asparagus & Lemon Spring Spaghetti

Our Asparagus & Lemon Spring Spaghetti recipe comes together in less than 30 minutes making this meatless meal perfect for busy weeknights. Asparagus and lemon and a hint of mint give this dish all the Spring feels.

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Prep time10 min
Cooking time15 min
Portions4
DifficultyEasy

Ingredients

8 ounces whole grain spaghetti
8 ounces zucchini noodles
4 tablespoons Country Crock® Original Spread, divided
1 medium onion, sliced
2 cloves garlic, chopped
12 ounces asparagus, cut into 2-inch pieces
1 cup halved grape tomatoes
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh mint or parsley (optional)

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Cook spaghetti according to package directions. With 1 minute left on the timer add zucchini noodles. Cook 1 minute. Drain, reserving 1 cup pasta water.
While spaghetti is cooking, melt 2 tablespoons Country Crock Spread in large skillet over medium heat. Cook onions and salt 5 minutes or until tender. Add garlic and asparagus and cook 2 minutes. Add tomatoes and cook 2 minutes or until asparagus is tender-crisp and tomatoes are softened.
Add remaining 2 tablespoons Country Crock Spread, lemon juice and zest and 1/2 cup pasta water.
Toss vegetable mixture with pasta. Add additional pasta water if necessary. Stir in feta and mint.

To add a bit of crunch top with toasted sliced or slivered almonds, pine nuts or walnuts.

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