Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings

If cooking this recipe in a skillet, caramelize lemon slices in oil before tossing with pasta. Avoid adding any acid to your wok; it may damage the delicate patina.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

35 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • In a large pot cook pasta according to package directions. Drain; reserve 1/2 cup pasta water. Return pasta to pot. Add 1 Tbsp. of the peanut oil. Toss until well combined; set aside.

  • Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in remaining 1 Tbsp. peanut oil.

  • Add asparagus; stir-fry 2 minutes or until bright green. Add garlic; stir-fry 10 seconds or until fragrant. Add cherry tomatoes and 1/2 tsp. of the salt; stir-fry 30 seconds. Add basil and olives; stir-fry 30 seconds. Remove pan from heat. Add pepper, remaining 1/4 tsp. salt, and pasta; toss to combine. Add enough reserved pasta water to create desired consistency. To serve, sprinkle with Parmesan cheese. Pass with lemon wedges, if desired.

Nutrition Facts

278 calories; fat 13g; cholesterol 9mg; saturated fat 3g; carbohydrates 33g; mono fat 4g; poly fat 3g; insoluble fiber 5g; sugars 5g; protein 11g; vitamin a 1748.5IU; vitamin c 22.2mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.3mg; folate 129.9mcg; vitamin b12 0.2mcg; sodium 785mg; potassium 476mg; calcium 173mg; iron 3.5mg.