Whole-Wheat Spaghetti with Grilled Asparagus and Scallions

Here’s a delicious recipe for Whole-Wheat Spaghetti with Grilled Asparagus and Scallions, packed with fresh flavors and healthy ingredients:

Ingredients:

12 ounces whole-wheat spaghetti
10 ounces mushrooms, trimmed and sliced (optional)
8 ounces asparagus, trimmed
Bunch of scallions, trimmed
1 ½ tablespoons olive oil
½ teaspoon red pepper flakes (adjust for spice preference)
Kosher salt
1 large clove garlic, minced
1 lemon
Grated Parmesan cheese, for serving

Instructions:

Preheat Grill (Optional): If using a grill, preheat it to medium-high heat.
Cook Pasta: Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions for al dente.
Prepare Vegetables: Meanwhile, prepare the vegetables. If using, slice the mushrooms. Trim the asparagus, removing the woody ends. Trim and chop the scallions into 2-inch pieces.
Toss with Oil and Spices: In a large bowl, toss the asparagus, scallions, and mushrooms (if using) with olive oil, red pepper flakes, and ½ teaspoon of salt.
Grill or Sauté Vegetables: If using a grill, carefully place the vegetables on the preheated grill and cook for 3-5 minutes per side, or until tender-crisp with grill marks. Alternatively, you can heat a large skillet over medium heat and add the vegetables. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp.
Garlic and Lemon: While the vegetables are cooking, mince the garlic clove. Using a zester or fine grater, zest the lemon to collect the yellow rind (avoid the white pith which can be bitter).
Drain Pasta: Reserve about ½ cup of pasta water before draining the cooked spaghetti.
Combine and Toss: In a large bowl, combine the cooked and drained spaghetti with the grilled (or sautéed) vegetables. Add the minced garlic and lemon zest. Squeeze the juice from half of the lemon and toss everything together to coat evenly.
Season and Adjust Consistency: Taste and adjust seasonings with additional salt, red pepper flakes, or lemon juice to your preference. If the mixture seems dry, add a tablespoon or two of the reserved pasta water to create a light sauce.
Serve and Garnish: Plate the Whole-Wheat Spaghetti with Grilled Asparagus and Scallions. Top with freshly grated parmesan cheese and serve immediately. Enjoy!

Tips:

For a richer flavor, add a tablespoon of butter or a drizzle of truffle oil to the pasta after tossing it with the vegetables.
Feel free to substitute other vegetables such as broccoli florets, cherry tomatoes, or zucchini.
You can use regular spaghetti instead of whole-wheat if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
For a vegetarian option, simply omit the parmesan cheese.

This recipe is a great way to incorporate healthy whole grains and fresh vegetables into your diet. The combination of flavors and textures is sure to please!