Ingredients
12 oz fusilli or penne pasta
1 lb fresh asparagus, trimmed and cut into 2-inch pieces
1 cup fresh or frozen peas
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 large lemon, zested and juiced
1/4 cup fresh mint or parsley, chopped
Salt and black pepper to taste
Reserved pasta water (approx. 1/2 cup)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Step 2: During the last 3 minutes of the pasta cooking time, add the asparagus pieces and peas to the boiling water with the pasta.
Step 3: Before draining, carefully reserve about 1/2 cup of the starchy pasta water. Drain the pasta and vegetables and set aside.
Step 4: In the same pot, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Step 5: Reduce heat to low and stir in the heavy cream, lemon juice, and half of the lemon zest. Let it simmer gently for 2 minutes.
Step 6: Return the pasta and vegetables to the pot. Add the Parmesan cheese and toss well to coat. Gradually add the reserved pasta water as needed to reach a silky consistency.
Step 7: Season with salt and pepper. Garnish with the remaining lemon zest and fresh herbs before serving.
Notes
Always use fresh lemon juice for the best flavor; bottled juice can be too acidic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Spring pasta recipes, Lemon pasta, Asparagus recipe, Vegetarian dinner, Quick weeknight meal
