Lemon Asparagus Pasta Recipes
PASTA WITH ASPARAGUS AND LEMON SAUCE
A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
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ASPARAGUS PASTA WITH LEMON AND PARMESAN - KITCHN
From thekitchn.com
- Bring a large pot of salted water to a boil. Trim 1 pound asparagus and cut crosswise on a slight diagonal into 1 1/2-inch pieces (about 3 cups). Mince 4 garlic cloves.
- Add 1 pound dried pasta to the boiling water and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Meanwhile, cook the asparagus.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the asparagus, 1 teaspoon of the kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
- Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta, remaining 1/2 teaspoon kosher salt, and reserved pasta water.
- Remove the pan from the heat. Add the Parmesan and remaining 1 tablespoon olive oil, and toss to combine. Serve garnished with more grated Parmesan and torn fresh basil leaves if desired.
LEMON ASPARAGUS PASTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
5/5 (374)
Calories 610 per serving
Category Dinner, Lunch
- Bring a large pot of water to a boil for the pasta.Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 to 12 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (2 to 3 teaspoons of kosher salt).Add the pasta and once it returns to a boil, cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
- Zest the lemons and divide the zest into two piles (you'll get about 1 tablespoon zest per lemon). Set aside.
- Meanwhile, make the Lemon Sauce. Add the juice from both lemons (about 6 tablespoons) to a mason jar. Add ¼ cup (56g) extra virgin olive oil, Dijon mustard, and season with 1 teaspoon kosher salt and black pepper to taste. Shake until emulsified.No jar? Just whisk all the ingredients in a bowl until emulsified.
- Cook the asparagus. Meanwhile, heat 1 ½ tablespoons extra virgin olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2-3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus pieces and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.
CREAMY LEMON ASPARAGUS PASTA - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
5/5 (36)
Total Time 35 mins
Category Main Course
Calories 391 per serving
- Cook the pasta in a big pot of well salted water until just al dente. I usually cook it for a few minutes shy of what it says on the box.
- Drop the asparagus in for the last minute of cooking. Drain, reserving 1 cup of the cooking water.
- Meanwhile pour the cream into a skillet with deep sides (big enough to hold the finished pasta) and bring to a simmer. Add the lemon juice, zest, and salt.
- Add the butter, a tablespoon at a time, to the sauce, and stir to melt it. Taste to adjust the salt or the lemon juice.
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4.6/5 (126)
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Servings 4
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