Creamy Asparagus Pasta
4-6 Servings
Total time: 40 min
Adapted from The view from great island
This Spring dinner recipe is cozy and comforting, yet light at the same time. It’s an incredibly quick and easy pasta recipe that is absolutely delicious!
Ingredients
3/4 lb dried pasta
1 lb asparagus, trimmed and cut into 1-2 inch pieces
8 ounces heavy cream
zest of 1 lemon
3 Tbsp lemon juice
1/2 tsp salt
2 Tbsp 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.
Notes
Add chicken, shrimp, sausage, bacon, or prosciutto, for a protein boost.
Go totally minimalist and make a delicious, simple pasta with just the lemon cream sauce and lots of fresh pepper. I’ve been there and it’s amazing.
Vary the flavor of the sauce by adding a little white wine, garlic or shallot.
