Creamy Lemon Pasta with Asparagus
3-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
¾ lb
short pasta such as lumache, orecchiette, or shells
1 tbsp
extra-virgin olive oil
1 lb
asparagus, woody ends trimmed and cut into 1-inch-long pieces
Kosher salt, to taste
3 cloves garlic, finely minced
Finely grated zest of 1 lemon
Large pinch chile flakes
3 tbsp
unsalted butter
½ c
heavy cream
½ c
finely grated Parmesan or Pecorino Romano cheese (about 1 ounce)
1 to 2 tablespoons fresh lemon juice, to taste
If you’re in a hurry to make dinner, try this super-quick lemon pasta loaded with spring asparagus. The creamy, tangy sauce is a nod to a classic pasta al limone, and it’s perfumed with garlic, lemon zest, and chile flakes. Be sure not to overcook the asparagus—the stalks should be just tender but still plump and juicy (not shriveled or stringy). Watch them closely as they cook, and remember that the stalks will continue to soften slightly even after they come out of the pan.
Directions
- Fill a large pot with salted water and bring it to a boil over high heat. Cook the pasta until al dente according to the package instructions, then drain, reserving ½ cup of pasta water.
- Meanwhile, heat oil in a large skillet over medium-high heat, then add the asparagus and season lightly with salt. Cook, stirring often, until the asparagus is just tender but still al dente, 4 to 5 minutes, then remove to a side plate.
- Reduce the heat to medium and add the butter. Once melted, add the garlic, lemon zest, and chile flakes and cook, stirring often, until fragrant but not browned, about 1 minute. Add the cream and stir occasionally until it comes to a rapid simmer. Let cook, stirring often, until slightly thickened, 1 to 2 minutes, then remove from the heat and stir in the cheese and lemon juice. Season with salt to taste.
- Add the pasta and the reserved asparagus to the sauce and mix to combine. Add a few splashes of pasta water to loosen the sauce as needed, then serve immediately, topped with more grated cheese.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.