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recipe image Asparagus & Lemon Spring Spaghetti

Asparagus & Lemon Spring Spaghetti

Asparagus & Lemon Spring Spaghetti

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

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

  • Prep time10 min
  • Cooking time15 min
  • PortionsPortions 4
  • 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)

Nutritional Guidelines (per serving)

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

Instructions

  1. 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.
  2. 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.
  3. Add remaining 2 tablespoons Country Crock Spread, lemon juice and zest and 1/2 cup pasta water.
  4. 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.