NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Creamy Asparagus Lemon Pasta
This lemon asparagus pasta is light, creamy, and bursting with spring flavor. It’s a quick and easy one-pot dinner that’s sure to brighten up any night of the week.
Ingredients
- 12 ounces Penne pasta
- 1 pound Asparagus, ends removed and cut into 2 inch pieces
- ½ cup Frozen peas
- 2 Tablespoons Unsalted butter
- 8 ounces Heavy cream
- Lemon zest , from 1 lemon
- 2 Tablespoons Lemon juice
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Crushed red pepper
- 1 cup Pasta water
- Shredded parmesan, for garnish
Instructions
- Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
- Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the rest. Set pot of pasta and veggies aside.
- In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.
- Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
- Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
- Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.
Christina's Notes
- Don’t Overcook Asparagus: Keep it crisp-tender for best results.
- Use Fresh Lemon: Bottled juice doesn’t compare to the real thing.
- Grate Cheese Fresh: It melts smoother and tastes better.
- Prep Ahead: Trim and zest early to save time later.