Zesty Mediterranean Spaghetti

1) Cook aldente pasta as per instructions, saving some pasta water for later.
2) In a large pan on medium-high, add the olive oil and chopped asparagus and sauté for 2-3 minutes. Add the cherry tomatoes and sauté for another minute.
3) Add the capers, and then the zest of 1 lemon. Now add the minced garlic, chilli flakes, and sauté for 2 minutes before adding in the juice of the whole pre-zested lemon.
4) Crack salt and pepper to taste (I’m usually generous with both). Finally, add in the whole kalamata olives (you can halve them if desired) and fresh chopped parsley. Sauté for another 2-3 minutes.
5) Place your cooked pasta in the sauce pan, add grated parmesan cheese, pasta water, and mix until thoroughly combined.
6) Optional to serve with an extra squeeze of lemon juice, parmesan cheese, chilli flakes, and a sprinkle of parsley (chefs kiss🤌🏽).