Whole-Wheat Spaghetti with Grilled Asparagus and Scallions


By Jack Beerus

June 16th, 2020

This flavorful dinner also happens to be an immunity booster, thanks to the antioxidants in the mushrooms and the vitamin C in the asparagus. Grilling the vegetables adds a bit of smoky char that goes wonderfully with the nutty pasta.



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20 mins



  • 12 oz. whole-wheat spaghetti
  • 10 oz. mushrooms, trimmed
  • 8 oz. asparagus, trimmed
  • 1 bunch scallions, trimmed
  • 1 1/2 tbsp. olive oil
  • 1/2 tsp. red pepper flakes
  • Kosher salt
  • 1 large clove garlic
  • 2 lemons Grated Parmesan, for serving


Whole-Wheat Spaghetti with Grilled Asparagus and Scallions
  1. Heat grill to medium-high. Cook pasta per pkg. directions. 
  2. Meanwhile, in a large bowl, toss mushrooms, asparagus, and scallions with oil, pepper flakes, and 1/2 tsp. salt. 
  3. Grill vegetables until just tender, 3 to 5 minutes. Cut asparagus and scallions into 2-in. pieces; place back in the bowl. 
  4. Using a garlic press, squeeze garlic into the bowl and finely grate zest from lemons on top. Halve lemons and grill, cut sides down, until charred.
  5. Add spaghetti to bowl of vegetables, squeezing in juice of lemons and tossing to combine. Serve with grated Parmesan if desired.



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