From the Cook
From the Cook
From the Cook
From the Cook
1/5
Lemon Asparagus Pasta
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Instructions
1
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Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
2
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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.
3
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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.
4
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Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
5
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Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
6
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Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water Before Draining 💧Save 1 cup of starchy pasta water before draining—this is liquid gold for creating a silky sauce that clings perfectly to the pasta and helps emulsify the butter and cream.
- Blanch Asparagus Separately First 🥦Cook asparagus in salted boiling water for 2-3 minutes before adding to the pasta; this ensures tender-crisp texture and prevents it from becoming mushy when combined with the cream sauce.
- Toast Lemon Zest with Butter 🍋Bloom the lemon zest in melted butter for 30 seconds before adding cream to intensify its aromatic oils and create a more complex, sophisticated citrus flavor throughout the dish.
- Add Lemon Juice at the End 🔚Finish with fresh lemon juice off the heat to preserve its bright acidity and vibrant flavor, preventing it from becoming bitter or flat during extended cooking.
- Incorporate Cream Slowly and Cool Your Pan 🧈Remove the pan from heat briefly before adding heavy cream to prevent it from breaking or curdling, then stir constantly to create an emulsified, velvety sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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