• 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


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; 13 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 9 mg cholesterol; 785 mg sodium. 476 mg potassium; 33 g carbohydrates; 5 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 1749 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 130 mcg folate; 0 mcg vitamin b12; 173 mg calcium; 3 mg iron;


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