A quick, cozy weeknight noodle dish made with Grandma's Wide Egg Noodles or Thick-Cut S...
Egg Noodles with Asparagus Ribbons and Herbed Butter
Annie Weisz of Peak to Plate
4-6
15 minutes
15 minutes
American
Quick & Easy Dinners
Spring is a great time to cook with simple, fresh ingredients, and this dish highlights how a few seasonal flavors can come together beautifully.
This egg noodle and asparagus dish is light, bright, and full of fresh flavor. It's the kind of dish that feels a little special but still comes together quickly enough for a weeknight dinner. Shaving asparagus into ribbons is a fun way to highlight it in spring dishes. The thin ribbons soften from the warmth of the noodles while keeping just a bit of crispness.
This recipe starts with a package of Grandma's frozen spaghetti noodles, which create a perfect balance with crisp-tender asparagus ribbons. Butter and garlic create a rich, aromatic foundation that coats the noodles without feeling heavy. Fresh herbs add brightness and color, while a bit of lemon zest brings a subtle pop of freshness that lifts the entire dish.
The asparagus ribbons are what make this recipe feel extra springy. Using a vegetable peeler, long, delicate strips can be shaved from each spear of asparagus. The asparagus doesn’t require separate cooking. Instead, they soften just enough when tossed with the hot noodles and garlic butter sauce, helping them retain their vibrant color and fresh flavor.
Once everything is combined, a generous sprinkle of shaved parmesan cheese brings everything together. The cheese melts slightly into the warm noodles, adding a savory, nutty finish that complements the garlic and herbs. A few extra herbs on top add a final touch of freshness and color. With tender Grandma's frozen spaghetti noodles and fresh seasonal ingredients, this dish is a simple way to celebrate the flavors of spring!
Ingredients
1 11 oz package Grandma’s spaghetti noodles
1 lb fresh asparagus
3 Tbsp butter
1 Tbsp garlic, minced (about 4 cloves)
Salt and pepper, to taste
2 Tbsp Italian parsley, finely chopped (plus more for serving)
2 Tbsp chives, finely chopped (plus more for serving)
2 tsp fresh lemon zest
½ cup shaved parmesan cheese
Directions
Bring a large pot of salted water (6 quarts water + 2 Tbsp salt) to a boil. Cook the noodles according to the package directions while you prepare the other ingredients. Before draining, reserve ¼ cup of the pasta water, then drain the noodles well.
While the pasta cooks, use a vegetable peeler to cut long ribbons of asparagus. Hold the woody end of each spear and start peeling about 1 inch from the base, pulling the peeler toward the tip to create thin ribbons. Repeat with the remaining spears. Depending on your peeler, you may not be able to cut ribbons all the way through the spears. Save the remaining pieces for stir-fries, scrambles, or another dish.
Heat a large skillet over medium heat and add the butter. Once melted, add the minced garlic and season lightly with salt and pepper. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the cooked noodles, asparagus ribbons, chopped parsley, chives, lemon zest, and the reserved pasta water to the skillet. Season with additional salt and pepper to taste.
Toss gently until everything is well combined and the asparagus ribbons have just begun to soften from the warmth of the noodles and pan.
Serve topped with shaved parmesan and extra herbs, if desired. Enjoy!
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