A Gluten-Free Blog for the Taste Full World

Lemon Asparagus Pasta March 29, 2009

I love asparagus and I love parmesan and lemon and pasta. Put it all together and what do you get? Delicious pasta, I hope. I will update after I’ve tried this recipe, but the feedback on the original author’s website was positive so I have a good feeling. In fact, I may have to make this for dinner… either that or try the Mongolian Beef recipe I’ve had my eye on for a while. (I’ll post that one after I take it for a spin around the dinner plate.)

1 pound asparagus, trimmed and cut diagonally into 1/2-inch thick slices

1 pound bow-tie pasta (I used rice pasta spirals)

3 Tablespoons unsalted butter or margarine

3/4 cup heavy cream, half-and-half or plain Silk creamer

2 teaspoons freshly-grated lemon zest

1/4 cup fresh lemon juice

3/4 teaspoon salt

1/3 cup fresh, flat parsley leaves, chopped

Freshly ground pepper

Grated parmesan cheese– Romano works as well

** Personal touch: If you like a little heat, add cayenne pepper to taste to the lemon sauce.**

Steam asparagus until crisp-tender (about 5 minutes). Transfer to a colander and rinse with cold water. Drain well and set aside.

Meanwhile, bring water to boil in a sauce pan. Add pasta and cook until al dente.

In a deep skillet, heat butter and cream over moderately low heat until butter is melted. Stir in zest, lemon juice and salt.

Ladle 1/4 cup pasta water into sauce and drain pasta.

Immediately add pasta and asparagus to sauce in skillet. Cook and toss until warmed through. Add parsley, pepper and top with parmesan.



One Response to “Lemon Asparagus Pasta”

  1. Holy Yummy-ness! That looks A-MAZING! My hubby would die of joy if I made that for him! :-D

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