Penne with Asparagus and Lemon Parmesan Cream
Indulge in the bright, creamy flavors of Penne with Asparagus and Lemon Parmesan Cream—a simple yet elegant pasta dish that's perfect for any occasion. This recipe features tender penne pasta and crisp, sautéed asparagus tossed in a luscious sauce made with heavy cream, zesty lemon juice, and freshly grated Parmesan cheese. The combination of fragrant garlic, buttery smoothness, and a hint of lemon zest creates a perfectly balanced dish that’s rich yet refreshing. Ready in just 30 minutes, this pasta comes together effortlessly, making it ideal for busy weeknights or impromptu dinner parties. Serve it warm, garnished with fresh parsley, for a restaurant-worthy meal that will satisfy your cravings for comfort and sophistication all in one bite. Keywords: penne with asparagus, lemon parmesan cream pasta, easy pasta recipes, quick dinner ideas, creamy pasta dishes.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb asparagus
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the asparagus by trimming the woody ends and cutting the spears into 1-inch pieces.
Heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt. Sauté for 4-5 minutes, stirring occasionally, until the asparagus is tender-crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium-low and stir in the heavy cream, lemon juice, and lemon zest. Allow the mixture to heat through, but do not let it boil.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Season the sauce with salt and black pepper to taste.
Add the cooked penne and asparagus to the skillet with the sauce. Toss to coat the pasta and asparagus evenly in the lemon parmesan cream.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 9.7 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1035 mg | 80% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1749 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.
