Method:

Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Save a cup of pasta water before draining.

Prepare the asparagus: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the asparagus pieces and sauté for 5-7 minutes until they are tender but still slightly crunchy.

Combine pasta and asparagus: Once the pasta is ready, add it directly to the skillet with the asparagus. Toss everything together, adding reserved pasta water a little at a time if needed to help the sauce come together.

Finish the dish: Season with salt and pepper to taste. Remove from heat and stir in the grated Parmigiano-Reggiano. Serve hot, garnished with fresh basil or parsley if desired.

Variations:

Vegan Option: Omit the Parmigiano-Reggiano and use nutritional yeast for a cheesy flavor.

Gluten-Free: Use gluten-free pasta.

Add Protein: You can add grilled chicken or shrimp for extra protein.

Tips:

The key to this dish is to cook the asparagus just right — it should be tender but still have some bite.

You can substitute other spring vegetables like peas or fava beans for a different twist.

Substitutions for Dietary Needs:

Dairy-Free: Use a dairy-free cheese or nutritional yeast as a topping.

Low-Carb: Opt for zucchini noodles or other vegetable-based noodles for a low-carb version.