Description
A delicious creamy pasta dish featuring asparagus, garlic, and parmesan.
Ingredients
Scale
- 12 ounces pasta (any shape)
- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (grated)
- 1½ pounds asparagus (fresh or frozen)
- ¾ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- ½ cup grated parmesan (or more to taste)
- ½ cup fresh basil (or 3 sprigs fresh thyme)
- ½ lemon (juice and zest)
Instructions
- Cut off and discard the woody end of asparagus (about 1 inch or 2 cm). Cut the spears into discs and leave the tips whole.
- In a large skillet, sauté the chopped onion in olive oil over medium heat for 3 minutes.
- Add the grated garlic, asparagus discs, salt, and black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
- In a food processor, add half of the cooked asparagus, basil, parmesan, lemon juice, and 2 tablespoons of water. Blend until creamy.
- Cook the pasta in plenty of salted boiling water as per package instructions.
- Add the sauce back to the skillet with the remaining asparagus, and add the pasta and 1/2 cup of reserved pasta water. Stir until creamy, adding more reserved cooking water and parmesan if necessary. Adjust for salt before serving.
- Serve with a drizzle of extra virgin olive oil and a grating of lemon zest.
Notes
- Ensure the asparagus is cooked until just fork-tender for the best texture.
- This dish pairs well with additional grated parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg