Asparagus & Lemon Cream Pasta
Bright, creamy, and impossibly simple, this Asparagus & Lemon Cream Pasta is a spring weeknight hero that comes together in under 30 minutes.
Ingredients
Main Ingredients
- 8 oz pasta (like fettuccine or linguine) Use high-quality durum wheat pasta for good bite.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces Choose firm, straight stalks with closed tips.
- 1 cup heavy cream Choose cream labeled 36%–40% fat for best emulsification.
- 2 tablespoons lemon juice
- 1 lemon Zest of 1 lemon Use unwaxed lemons for the best zest.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese, grated (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Bring a large pot of water to a rolling boil, salt it generously, and add the pasta. Follow the package timing but stop a minute shy of the listed time so the pasta stays al dente when tossed in the sauce. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add minced garlic and cook until fragrant, about 30–60 seconds.
- Add asparagus pieces to the skillet and sauté for 3–4 minutes. Season lightly with salt.
- Pour in the heavy cream, add the lemon juice and zest. Stir to combine, bring to a gentle simmer, and let it thicken for 2–3 minutes. Taste and season with salt and pepper.
- Add the drained pasta to the skillet and toss to coat each strand. If the sauce feels too thick, add some reserved pasta water.
- Divide the pasta among bowls, finish with grated Parmesan and chopped parsley. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with cream or pasta water to restore sauce creaminess.