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Lemon Pasta with Mixed Herbs

  • Author: Lisa @ My Studio Kitchen
  • Diet: Vegetarian


The perfect springtime pasta


  • 1 pound of linguini or other pasta
  • 4 tablespoons olive oil
  • 4 cloves garlic, sliced thin
  • 1520 thin asparagus tips
  • Zest from 1 lemon
  • 1/4 cup lemon juice
  • 1 cup basil leaves, chiffonade
  • 1/2 cup parsley, chopped
  • 1 teaspoon salt
  • 1 cup Parmesan cheese, grated, plus extra for finishing
  • Freshly ground pepper to taste


  1. Fill large pot with water and  2 teaspoons of salt, bring to a boil. Once boiling, add pasta and stir, cook according to pasta type.
  2. Heat a wide saucepan over medium heat then add 4 tablespoons olive oil and heat then add garlic. Be careful to monitor and not burn.
  3. Add asparagus tips along with 2 tablespoons of pasta water and sauté.
  4. When pasta is ready, soup out about 1/2 cup of the pasta water and set aside. Drain the pasta and add it to the saucepan.
  5. Add lemon juice, lemon zest, Parmesan, 1/2 teaspoon salt and pepper and toss everything together. At this point, I often add up to 2 tablespoons additional olive oil and a spoonful of the pasta water if the sauce needs thinning.
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







sauce and dressing recipes to kick up your cooking game

Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!