Creamy Lemon Asparagus Pasta
A delightful creamy lemon asparagus pasta perfect for weeknight dinners, offering a rich lemon garlic sauce with fresh asparagus.
Equipment
- 1 Large skillet for sauce
- 1 pot for boiling pasta
- 1 strainer for draining pasta
Ingredients
Pasta and Vegetables
- 12 oz fettuccine pasta
- 1 lb asparagus trimmed and cut into 2-inch pieces
Lemon Cream Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions
Preparation
- Cook the fettuccine according to package instructions in a large pot of salted boiling water. Add the asparagus for the last 3 minutes of cooking.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add heavy cream, Parmesan cheese, lemon zest, and juice. Simmer until thickened.
Serving
- Drain pasta and asparagus. Toss with the lemon cream sauce until well coated. Serve immediately, garnished with fresh parsley if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use the freshest asparagus for the best flavor.
Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter dish.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare sauce in advance and reheat when ready to serve.
Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter dish.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare sauce in advance and reheat when ready to serve.