Penne with Asparagus and Lemon Cream Sauce Eating Well
Brighten up your dinner routine with this irresistible Penne with Asparagus and Lemon Cream Sauce! This easy-to-make pasta dish combines tender penne and vibrant asparagus with a velvety lemon-infused cream sauce, creating a perfect balance of rich and refreshing flavors. Freshly grated Parmesan cheese and a touch of garlic elevate the sauce, while a hint of zesty lemon juice adds a citrusy twist that ties everything together. Ready in just 30 minutes, this delightful recipe is a fantastic choice for busy weeknights or elegant entertaining. Garnish with fresh parsley for a burst of color and freshness, and enjoy a dish that's as beautiful as it is delicious. Keywords: Penne with Asparagus, Lemon Cream Sauce, easy pasta recipe, spring dinner ideas, quick weeknight meals.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound asparagus
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 teaspoon lemon zest, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the asparagus. Trim the woody ends from the asparagus, then cut the spears into 2-inch pieces.
Heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, or until tender and bright green. Remove the asparagus from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant. Be careful not to let it burn.
Lower the heat to medium-low and pour in the heavy cream. Stir in the lemon zest and lemon juice, and let the mixture simmer gently for 3-4 minutes. Stir occasionally.
Add the Parmesan cheese to the skillet, stirring until melted and fully incorporated. Season the sauce with salt and ground black pepper to taste.
Return the cooked asparagus to the skillet, followed by the cooked penne pasta. Toss everything together until the pasta is well coated in the lemon cream sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.
Divide the pasta among serving bowls. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 9.6 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1022 mg | 79% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
