April 14

Rigatoni with Lemon & Asparagus

Blog, Cooking, Recipes


Active Time: 30 min – Start to Finish: 40 min


2 lb Rigatoni
2 lemons
2 lbs asparagus, chopped into 1” pieces
8 oz parmesan cheese, grated
3 garlic cloves, chopped
Extra virgin olive oil
Kosher salt and pepper


Bring a large pot of water to a boil and add 2 Tbs salt. Add the pasta and cook until firm but not overcooked,
about 8-9 minutes. Drain in a colander and reserve about 1 cup starchy pasta water.

In a large sauté pan over medium high heat add 2 Tbs of olive oil, then add the garlic and cook for 1 minute
while stirring frequently. Add the asparagus and sauté for 5-7 minutes until just cooked but not soggy. Add the
pasta to the asparagus plus ½ cup pasta water, season with salt and pepper and stir.

Remove to a bowl and add 1 cup Parmesan cheese and juice of both lemons. Stir and season with salt and
pepper as needed. Serve pasta in bowls with fresh Parmesan on top.

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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