Creamy Lemon Asparagus Pasta
Description
The cold weather is behind us so make a delicious dinner that celebrates spring. Its star is asparagus in a pasta with a light lemon cream sauce. It's so easy, it can be on the table in a little more than 30 minutes.
Ingredients
3/4 lb. dry bow tie pasta or favorite pasta
salt
1 lb. fresh asparagus, rinsed, ends discarded, cut into 2 inch pieces
8 oz. heavy cream
zest of 1 lemon
3 T. freshly squeezed lemon juice
1/2 t. salt
2 T. unsalted butter
1/4 c. reserved pasta cooking water
freshly ground black pepper and Parmesan cheese, for serving
Directions
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Cook pasta in a big pot of well salted boiling water until just al dente, about 10 minutes or according to package directions.
Drop asparagus pieces in with the pasta for the last minute of cooking ; drain, reserving 1 c. of cooking water; set aside.
Pour the cream into a skillet with deep sides, large enough to hold the finished meal; bring to a simmer; add lemon juice, lemon zest and salt.
Add butter to the sauce, one tablespoon at a time; stir to melt. Season with salt and/or lemon juice, to taste.
Add the pasta and asparagus to the skillet; stir; add about 1/4 c. reserved hot pasta water or more as needed; stir.
Serve immediately, garnished with Parmesan cheese and freshly ground black pepper.
6 servings.