Begin by boiling a large pot of salted water over high heat. Once boiling, add 8 oz of spaghetti or fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking, then drain the pasta in a colander and set aside, reserving a little pasta water for later.

In a large skillet, pour in 2 tablespoons of olive oil and heat over medium heat. Once the oil shimmers, add 2 minced cloves of garlic and sauté for about 1-2 minutes until fragrant and lightly golden.

Next, add the trimmed and cut 1 bunch of asparagus into the skillet. Sauté for 3-4 minutes until they turn bright green and tender yet still crisp.

Once the asparagus is cooked to your liking, add the drained pasta to the skillet along with the juice and zest of 1 lemon. Toss everything together gently for about 2 minutes.

Sprinkle in 1/2 cup of grated Parmesan cheese along with salt and freshly cracked black pepper to taste. Mix well for about 1 minute until the cheese melts.

Remove the skillet from heat and transfer your Zesty Lemon Asparagus Pasta to serving plates. Garnish with chopped fresh parsley and serve immediately.