Food & Drink

Pasta with Lemony Asparagus


  • 1 pound of ingredients
  • 2. 1 pound penne pasta
  • 3 tablespoons thin asparagus, trimmed and cut into 2″ bits
  • 1 tablespoon extra-virgin olive oil, split
  • 2 tiny diced onions
  • 1/2 c. garlic cloves, thinly sliced
  • 1 cup heavy cream
  • Sauvignon Blanc 1 is a dry white wine.
  • 1 teaspoon lemon, zested and juiced
  • 1/2 cup kosher salt
  • 1/2 tsp. freshly grated Parmesan, plus more for serving
  • 1/4 c. finely ground black pepper, plus a little extra for serving
  • 1/2 teaspoon finely chopped new parsley
  • red pepper flakes smashed



  1. A big pot of salted water should be brought to a boil. Cook until penne is al dente, according to box instructions. Drain 12 cup pasta water and set aside. Remove from the equation.
  2. Meanwhile, heat 1 tablespoon oil in a big skillet over medium-high heat.
    Season with a pinch of salt after frying the asparagus until it is crispy.
    Place the chicken on a plate and set it aside.
  3. Over medium pressure, heat the remaining 2 tablespoons of oil.
    Cook for 5 minutes, or until onions and garlic are softened.
    Combine the heavy cream, white wine, lemon juice, and zest in a mixing bowl. Bring the mixture to a boil, then reduce to low heat for 5 minutes.
    Salt, Parmesan, and black pepper to taste.
    Reduce the heat to low and stir until it is well mixed.
  4. Remove from heat and toss in the spaghetti, asparagus, and parsley until fully covered. Apply a little pasta water at a time before you achieve the perfect consistency. More grated Parmesan, crushed black pepper, and red pepper flakes can be added to the dish.

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