Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
- Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
- Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
- Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
- Serve with a sprinkling of the remaining Parmigiano-Reggiano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.89 Kcal (674 kJ) | ||
| Calories from fat | 72.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 12% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 5% | |
| Sodium | 24.22mg | 1% | |
| Potassium | 268.81mg | 6% | |
| Total Carbs | 14.8g | 5% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 2.5mg | 14% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.2 Kcal (235 kJ) | ||
| Calories from fat | 25.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 12% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 5% | |
| Sodium | 8.46mg | 1% | |
| Potassium | 93.89mg | 6% | |
| Total Carbs | 5.17g | 5% | |
| Sugars | 1.56g | 18% | |
| Dietary Fiber | 2.16g | 25% | |
| Protein | 2.55g | 15% | |
| Vitamin C | 5.7mg | 27% | |
| Iron | 0.9mg | 14% | |
| Calcium | 26.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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