Description
A delightful pasta dish featuring fresh asparagus and a creamy lemon sauce that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice (spaghetti or fettuccine recommended)
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, heat the olive oil. Add the asparagus and sauté for 3-4 minutes until tender but still crisp.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
- Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Let simmer for 2-3 minutes.
- Mix in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add the cooked pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add grilled chicken or shrimp for extra protein.
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: Creamy Lemon Asparagus Pasta, pasta recipe, lemon pasta, asparagus pasta, vegetarian pasta dish, easy pasta recipe