Asparagus And Lemon Cream Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a bright and light pasta. It's super easy and quick! It's a great summer dish when you want yummy comfort food. I made this with spaghetti, because I think it stands up to the sauce well, but you could swap in a similar pasta. Ingredients:
1 14 ounce box of whole grain pasta (or fresh or regular) |
1 lb asparagus, cleaned, ends snapped and cut into 1 1/2 pieces or so |
1 tbsp butter |
1 1/2 cups of heavy cream |
1 1/2 cups vegetable stock |
1 lemon, for juice and zest |
fresh cracked pepper or lemon pepper - to taste (i use a ton) |
garlic salt - to taste (again, i'm a salt fiend so i use alot) |
3/4 cup of fresh grated parmesan |
chopped flat-leaf parsley to sprinkle on top |
fresh parmesan shavings for top |
Directions:
1. Bring your pasta water to a boil
2. Shallow boil your asparagus - put all it in a pot and cover with 1/2 cup vegetable stock, boil until tender, then add butter, set aside
3. While waiting for that pour your heavy cream into a deep frying pan
4. Add your remaining 1 cup of stock and microplane the full lemon for zest, bring to a rolling simmer.
5. Whisk in about 3/4 the juice from the lemon
6. Add the fresh grated parmesan and reduce heat, stir until melted and every so often for around 8 minutes or until thickened.
7. Back to the pasta, your water should be boiling, toss the pasta in and boil to al dente according to box
8. When sauce thickens add asparagus, cracked pepper and gralic salt.
9. When pasta is done, drain it and toss it into the pan, Use tongs to turn the sauce into the pasta
10. Top with chopped parsley and fresh shaved parmesan
11. If you are me, add more salt and lots more pepper cause you're a freak like that.
12. Get that last squeeze of lemon over your pasta to add brightness
13. Enjoy!
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