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lemon spaghetti in a bowl

Whole Wheat Lemon Spaghetti with Asparagus

Fresh & flavorful whole wheat lemon spaghetti with asparagus and a sprinkle of parmesan, garlic, and lemon zest in every bite. An easy, delicious weeknight dinner with extra veggies that everyone will love. 
Course Dinner
Cuisine Pasta
Keyword whole wheat lemon spaghetti
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Monique Volz of Ambitious Kitchen


  • 1 pound asparagus
  • 1 pound whole wheat spaghetti
  • salt
  • large lemons
  • 1 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1/3 cup  fresh chopped basil
  • red pepper flakes
  • black pepper


  1. Cut the asparagus into 1 inch pieces. Steam asparagus until it still has a slight crisp, about 3 minutes. Drain, and set aside.
  2. Meanwhile in large pot, add 5-6 quarts of water, 1/2 tsp salt and bring to boil. Add in spaghetti and cook until al dente, about 8-10 minutes. 
  3. While your pasta cooks, zest and juice your lemons. You should have about 1 tablespoon of lemon zest and 1/3 cup of lemon juice.
  4. Drain pasta, reserving about 1/2 cup of the water. Immediately add in lemon juice, lemon zest, olive oil, garlic powder, and cheese. Toss together so that all of the pasta is coated! 
  5. Stir in asparagus and basil. Generously add salt and black pepper to taste.
  6. Serve immediately, adding extra olive oil, red pepper flakes, and parmesan cheese if desired. Serves 6-8.