Description
A delicious and creamy pasta dish featuring fresh asparagus, perfect for a comforting meal.
Ingredients
- 8 ounces fettuccine or spaghetti
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine or spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the asparagus pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.
- Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.
- Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- Season the sauce with salt, pepper, lemon zest, and lemon juice.
- Add the cooked pasta to the skillet and toss to coat evenly in the creamy sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cooked chicken or shrimp for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg