Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and asparagus to the skillet and cook until the asparagus is tender and bright green, about 3-4 minutes.
Toss the cooked pasta with the asparagus mixture in the skillet. Stir in Parmesan cheese, red pepper flakes, basil, thyme, and lemon zest. Season with salt and pepper.
Serve warm, garnished with additional Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 320 kcal per serving | Servings: 4 servings
