Pasta with Green Asparagus in Lemon Cream and Parmesan
This delightful pasta dish combines fresh green asparagus with a creamy lemon sauce and Parmesan cheese, creating a perfect harmony of flavors. It’s a quick and easy recipe that brings the essence of spring to your table.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 300g (10.5 oz) Pasta of your choice (fettuccine, tagliatelle, or spaghetti)
- 250g (8.8 oz) Green Asparagus, trimmed and cut into 2-inch pieces
- 200ml (about ¾ cup) Heavy Cream
- 1 large Lemon, zested and juiced
- 100g (3.5 oz) Parmesan Cheese, freshly grated, plus extra for serving
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- Salt, to taste
- Black Pepper, to taste
- Fresh Basil or Parsley, for garnish (optional)
Instructions
- Set a large pot of water to boil and add 1 teaspoon of salt before adding the pasta. Cook the pasta according to the package instructions until al dente (typically 8-10 minutes).
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the 250g of cut asparagus to the pan and sauté for about 5 minutes until tender but still crisp, stirring occasionally.
- Reduce the heat and add 200ml of heavy cream, the juice and zest of one large lemon, and 100g of freshly grated Parmesan. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
- Once the pasta is done, drain it and add it directly to the pan with the asparagus-lemon sauce. Mix everything well and season with salt and black pepper. Let it cook for another 1-2 minutes over low heat to combine the flavors.
- Serve the pasta immediately, garnished with extra Parmesan and fresh herbs like basil or parsley, if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Make sure to cook the pasta al dente to avoid it becoming mushy when mixed with the sauce. You can substitute heavy cream with half-fat cream or a plant-based cream alternative for a lighter version.