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- 300g fettuccine pasta - 1 bunch of asparagus, trimmed and cut into thirds - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste - Fresh basil leaves for garnish The key to this dish is in the ingredients. Fettuccine pasta gives a nice base. Asparagus adds a fresh crunch. Olive oil brings richness, while garlic adds depth. The sauce? It’s all about the heavy cream and Parmesan cheese. These two make the dish creamy and rich. Lemon zest and juice brighten everything up with their tangy flavor. Don't forget salt and pepper for seasoning. Fresh basil leaves add color and a hint of sweetness. Together, these ingredients create a simple yet delicious meal. {{ingredient_image_1}} To cook fettuccine properly, start by boiling a large pot of salted water. Use about one tablespoon of salt for every four quarts of water. Once the water boils, add 300g of fettuccine. Stir it well to keep it from sticking. Cook it according to the package instructions, usually around 8 to 10 minutes. When the pasta is almost done, it’s time to add the asparagus. Cut one bunch of asparagus into thirds and drop it into the pot during the last 3 minutes of cooking. This keeps the asparagus tender but still crisp. Once done, drain both the pasta and asparagus in a colander. Be sure to reserve 1/2 cup of that pasta water. You’ll need it later to adjust your sauce. Next, let’s prepare the creamy sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 to 2 minutes. Keep an eye on it; you don’t want it to burn. When the garlic smells amazing, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Now, it’s time to add flavor. Stir in 1/2 cup of grated Parmesan cheese, the zest of one lemon, and the juice of that lemon. Mix everything until the cheese melts and the sauce becomes creamy. If the sauce seems too thick, adjust it with the reserved pasta water. Add a little at a time until you reach the right consistency. Now we combine the pasta and sauce. Add the cooked fettuccine and asparagus directly to the skillet. Toss everything together until the pasta and asparagus are well coated in that creamy lemon sauce. This step is key for flavor. Don't forget to season with salt and pepper to taste. After mixing, remove the skillet from heat. Let it sit for a minute. This allows the flavors to meld perfectly. Serve your creamy lemon asparagus pasta hot, garnished with fresh basil leaves for that lovely touch. Enjoy your meal! How to avoid overcooking asparagus To keep asparagus crisp, cook it for just a few minutes. Add it to the pasta pot during the last three minutes of cooking. This way, it stays bright green and crunchy. Ways to enhance flavor Add a pinch of red pepper flakes for heat. You can also mix in some lemon zest early for a stronger lemon taste. Fresh herbs, like basil, can add a lovely aroma and taste. Best ways to serve creamy lemon asparagus pasta Serve this pasta in shallow bowls to show off its creamy texture. Twirl the fettuccine into nests for a fun look. Pair it with a simple side salad for color. Garnishing ideas for visual appeal Sprinkle more grated Parmesan on top for a cheesy touch. Fresh basil leaves add a pop of green and freshness. You can also add lemon slices for a bright, sunny look. What to do if the sauce is too thick If your sauce is thick, slowly add the reserved pasta water. Stir until you reach your desired consistency. This keeps the sauce creamy without changing the flavor. Adjusting flavors with seasoning Taste your dish before serving. If it needs more flavor, add a pinch of salt or pepper. A little extra lemon juice can brighten up the dish if it tastes flat. Pro Tips Perfect Pasta Texture: Make sure to cook the fettuccine until al dente for the best texture, as it will continue to cook slightly when mixed with the sauce. Freshness is Key: Use fresh lemon juice and zest for a brighter, more vibrant flavor in your creamy sauce. Customize Your Greens: Feel free to substitute asparagus with other seasonal vegetables, such as peas or spinach, for a different flavor profile. Leftover Sauce Tips: If you have leftover sauce, store it separately in the fridge and reheat gently on the stove, adding a splash of cream or pasta water to restore its creaminess. {{image_2}} You can make this dish heartier with protein. Adding grilled chicken or shrimp gives a nice boost. Simply cook the protein separately and toss it in before serving. If you want a meat-free option, try adding chickpeas. They add protein and texture, making the dish filling and satisfying. Feel free to switch up the pasta. Whole wheat pasta adds fiber and a nutty flavor. If you need gluten-free, there are many options available. Brown rice or chickpea pasta works well here. You can also try different shapes like penne or rotini. They hold the sauce well and make every bite fun. If you're looking for dairy-free options, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. It gives a cheesy flavor without dairy. You can also mix in other vegetables. Spinach, peas, or cherry tomatoes work nicely. This adds color and nutrients to your meal. To keep creamy lemon asparagus pasta fresh, place it in an airtight container. This helps prevent it from drying out. Store it in the fridge. It stays good for about three to four days. Make sure to cool it down first. This helps keep the pasta from getting mushy. Yes, you can freeze creamy lemon asparagus pasta. However, the creamy sauce may change a bit in texture when thawed. To freeze, let the pasta cool completely. Then, place it in a freezer-safe container. Leave some space at the top to allow for expansion. It can last up to three months in the freezer. To reheat without drying out, use low heat. You can use the stove or microwave. If using the stove, add a splash of water or cream. This helps keep the pasta moist. Stir it often until heated through. In the microwave, cover the bowl with a lid or damp paper towel. Heat in short bursts, stirring in between. This ensures even heating and keeps it creamy. How can I make this dish vegan? To make creamy lemon asparagus pasta vegan, swap the heavy cream for coconut cream or a plant-based cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. What can I serve with creamy lemon asparagus pasta? You can serve this dish with a simple green salad or garlic bread. Grilled chicken or shrimp also pairs nicely for added protein. Can I use frozen asparagus instead of fresh? Yes, you can use frozen asparagus. Just thaw it before cooking. Add it to the pasta a minute or two before draining to warm it through. What other cheeses can I use in the sauce? You can try using mozzarella or goat cheese for different flavors. Both melt well and add creaminess to the sauce. How can I make the dish spicier? To add spice, mix in some red pepper flakes or a dash of cayenne pepper. You can also add sautéed jalapeños for a fresh kick. Is creamy lemon asparagus pasta a healthy option? This dish can be a healthy choice if you use whole grain pasta. It has good nutrients from asparagus and can be lighter with fewer cream and cheese. What are the calorie counts per serving? Each serving has about 450 calories. This can vary based on the type of pasta and cheese you use. Adjusting ingredients can change the count as well. You now have a clear path to make creamy lemon asparagus pasta. This dish combines tasty ingredients, a rich sauce, and simple steps. By following the tips and variations, you can customize it to your taste. Remember, cooking is all about experimenting and having fun. Don’t shy away from making it your own. Enjoy cooking and savoring this delightful meal with friends or family. Happy cooking!

Creamy Lemon Asparagus Pasta

A delicious and creamy pasta dish with fresh asparagus and a zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 300 g fettuccine pasta
  • 1 bunch asparagus, trimmed and cut into thirds
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 unit zest of lemon
  • 1 unit juice of lemon
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Add the asparagus during the last 3 minutes of cooking. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  • Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, and lemon juice, mixing until the cheese has melted and the sauce is creamy.
  • If the sauce is too thick, add the reserved pasta water gradually until the desired consistency is reached.
  • Add the cooked pasta and asparagus to the skillet, tossing to coat everything evenly with the creamy lemon sauce. Season with salt and pepper to taste.
  • Remove from heat and let it sit for a minute to allow the flavors to meld.
  • Serve hot, garnished with fresh basil leaves for an added pop of color and flavor.

Notes

Serve hot and garnish with fresh basil for added flavor.
Keyword asparagus, creamy, lemon, pasta