Reasonably Unboring Pasta

This pasta is really fast (if I had a prep assistant to do my chopping, it would have been lightning fast) and feels spring-like. And it even tasted decent the next day for lunch.

Lemon Asparagus Pasta

Ingredients:
Linguine (or whatever)
1 bunch asparagus, cut into 1-inch pieces
2 Tblsp olive oil
2 cloves garlic, minced
zest of two lemons, minced
juice of 1 lemon
1 big handful finely grated parmesan
1 small handful Italian parsley, chopped
salt
pepper

1. Cook pasta in boiling salted water, add asparagus in the last 5 minutes of cooking. Drain, reserving some of the pasta water.
2. Meanwhile, heat garlic and olive oil over medium heat in a large pan until sizzling. Cook garlic for about 3 minutes.
3. Add pasta and asparagus to oil, along with zest, lemon juice, cheese, parsley, and about 1/2 cup of the reserved pasta water (to make it saucy). Add salt and pepper to taste. Toss until cheese is melted. Enjoy.
4. After dinner, slice the leftover lemon in half, and use it, along with some salt, to scrub your garlic-smelling cutting board. (Tip courtesy of Martha.)