Description
A delicious and creamy lemon and asparagus pasta that combines tender asparagus and a rich lemon-infused cream sauce, perfect for a light yet satisfying meal in just 35 minutes.
Ingredients
Dry Ingredients
- 3/4 lb dried pasta
- 1/2 tsp salt
Vegetables and Aromatics
- 1 lb asparagus, trimmed and cut into 2 inch pieces
- Zest of 1 lemon
- 3 Tbsp lemon juice
Dairy
- 8 ounces heavy cream
- 2 Tbsp unsalted butter
- Parmesan cheese, for serving
Other
- 1/4 cup reserved pasta cooking water
- Fresh cracked black pepper, for serving
Instructions
- Cook the pasta: Bring a large pot of well salted water to a boil and cook the dried pasta until just al dente, a few minutes less than the package directions recommend.
- Add asparagus: During the last minute of the pasta cooking time, drop in the asparagus pieces to blanch them slightly. Then drain the pasta and asparagus, reserving 1 cup of the cooking water.
- Prepare the lemon cream sauce: While the pasta cooks, pour the heavy cream into a deep skillet large enough to hold the finished pasta. Bring the cream to a gentle simmer over medium heat. Stir in the lemon zest, lemon juice, and salt to flavor the sauce.
- Add butter: Gradually add the unsalted butter one tablespoon at a time into the simmering cream, stirring until fully melted and incorporated. Taste the sauce and adjust the salt or lemon juice to your preference.
- Combine pasta and sauce: Add the drained pasta and asparagus to the skillet with the sauce. Toss to combine evenly, adding 1/4 cup of the reserved hot pasta cooking water to loosen the sauce and help it coat the pasta thoroughly.
- Serve: Immediately plate the pasta and top generously with fresh cracked black pepper and grated Parmesan cheese for a flavorful finish.
Notes
- Be sure not to overcook the pasta; al dente texture ensures the best bite and holds the sauce well.
- Using the reserved pasta cooking water is key to achieving a silky sauce consistency.
- Adjust lemon juice and salt to balance the flavors based on your taste preference.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- Freshly grated Parmesan cheese enhances the flavor better than pre-grated varieties.
