Creamy Lemon and Asparagus Pasta
Creamy Lemon Asparagus Pasta is cozy and comforting, yet light and springy at the same time ~ this easy pasta recipe is incredibly delicious!
Servings: 6 servings
Ingredients
- 3/4 lb dried pasta
- 1 lb asparagus, trimmed and cut into 2 inch pieces
- 8 ounces heavy cream
- zest of 1 lemon
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 2 Tbsp unsalted butter
- 1/4 cup pasta cooking water
- fresh cracked pepper and parmesan cheese, for serving
Instructions
- Cook the pasta in a big pot of well salted water until just al dente. I usually cook it for a few minutes shy of what it says on the box.
- Drop the asparagus in for the last minute of cooking. Drain, reserving 1 cup of the cooking water.
- Meanwhile pour the cream into a skillet with deep sides (big enough to hold the finished pasta) and bring to a simmer. Add the lemon juice, zest, and salt.
- Add the butter, a tablespoon at a time, to the sauce, and stir to melt it. Taste to adjust the salt or the lemon juice.
- Add the drained pasta and asparagus to the skillet and toss to combine, adding the 1/4 cup hot pasta water along with it.
- Serve immediately, topped with plenty of Parmesan cheese and fresh cracked black pepper.
Nutrition
Calories: 391 kcal · Carbohydrates: 47 g · Protein: 10 g · Fat: 19 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 214 mg · Potassium: 316 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 1244 IU · Vitamin C: 7 mg · Calcium: 56 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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