Description
A delicious creamy pasta dish with asparagus and garlic, perfect for a quick dinner.
Ingredients
Scale
- 1 lb. dry pasta (choose your favorite)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb. asparagus (stalks sliced into thirds)
- 3 cloves garlic (minced)
- ½ cup heavy cream (you can use half-and-half or whole milk, but the sauce will be less creamy)
- 1 lemon (juiced, fresh is best)
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- freshly grated Parmesan cheese
- fresh parsley
- lemon wedges
Instructions
- Boil 6 cups of water in a large pot set over high heat and salt generously. Add the pasta and cook according to the package until al dente.
- While the pasta cooks, heat the butter and olive oil together in a large skillet set over medium-high heat. Add the asparagus and garlic. Stir and cook until the asparagus starts to soften, about 3 minutes.
- Pour in one cup of the pasta water. Add the heavy cream, lemon juice, red pepper flakes, salt, and pepper and let it cook down until the pasta is ready.
- Drain the pasta and add it to the skillet. Toss to combine and sprinkle with Parmesan cheese. Serve with fresh parsley and lemon wedges.
Notes
- For a less creamy sauce, consider using half-and-half or whole milk instead of heavy cream.
- Adjust the level of crushed red pepper flakes according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg