Pennewithasparagusandlemonparmesancream Recipes

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PENNE WITH ASPARAGUS AND LEMON-PARMESAN CREAM



Penne With Asparagus and Lemon-Parmesan Cream image

This is similar but better then a dish served at my favorite restaurant Abruzzo in Hood River, Oregon.

Provided by Ingy1171

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb penne pasta
1 lb asparagus, fiborous ends snapped off, peeled if thick, and cut into 2-inch pieces
1 cup freshly grated parmigiano-reggiano cheese (divided)
3 tablespoons whipping cream
fresh ground black pepper
sea salt
1/4 cup thinly sliced fresh chives
1 lemon, juice and zest of

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
  • Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
  • Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
  • Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
  • Serve with a sprinkling of the remaining Parmigiano-Reggiano.

Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.8, Sodium 362.1, Carbohydrate 74.6, Fiber 11.8, Sugar 1.8, Protein 17.1

PASTA WITH ASPARAGUS AND LEMON SAUCE



Pasta with Asparagus and Lemon Sauce image

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

2 lemons
1 (16 ounce) box penne pasta
5 tablespoons butter, divided
¾ pound asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
¾ cup heavy cream
1 ½ cups vegetable broth, or more to taste
4 sprigs fresh parsley, chopped
1 pinch white sugar, or to taste
2 ripe tomatoes, seeded and diced
½ cup freshly shaved Parmesan cheese

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

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

PENNE WITH ASPARAGUS-LEMON SAUCE



Penne With Asparagus-lemon Sauce image

Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!

Provided by TishT

Categories     Penne

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
5 -6 quarts water
2 -3 tablespoons sea salt
1 teaspoon lemon, zest of, minced
1/4 cup quality extra virgin olive oil
fresh ground pepper
14 -16 ounces penne or 14 -16 ounces short pasta
1/2 cup grated parmigiano

Steps:

  • Snap the tough butt ends off the asparagus or peel to the tender core.
  • Cut the stmes into 1" pieces.
  • Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
  • Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
  • Reserve asparagus cooking water.
  • Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
  • Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
  • Drain, reserving 2 cups of pasta water.
  • Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
  • Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
  • Sauce should surround pasta but be slightly liquid since cheese will thicken it.
  • Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.

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