Penne with Asparagus Sauce
Elevate your weeknight pasta game with this vibrant and creamy Penne with Asparagus Sauce! This recipe combines tender penne pasta with a velvety asparagus-based sauce enriched by garlic, heavy cream, and Parmesan cheese for a perfectly balanced flavor. A touch of zesty lemon and fresh parsley adds brightness, while reserved asparagus tips provide a delightful textural contrast. Ready in just 35 minutes, this dish is ideal for busy evenings yet elegant enough for entertaining. Serve it piping hot, garnished with fresh herbs and a sprinkle of Parmesan, for a comforting and satisfying vegetarian meal that celebrates spring flavors. Perfect for anyone searching for quick asparagus pasta recipes, creamy pasta dishes, or vegetarian dinner ideas!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams asparagus
- 2 tablespoons olive oil
- 2 garlic cloves
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 4 liters water
- 1 tablespoon salt (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot, add 1 tablespoon of salt, and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, trim the tough ends off the asparagus and cut the stems into 1-inch pieces, keeping the tips intact. Reserve a few asparagus tips for garnish, if desired.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (minced) and sauté for about 1 minute until fragrant, being careful not to burn them.
Add the chopped asparagus to the skillet and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still bright green.
Transfer the cooked asparagus (except the reserved tips) and garlic to a blender or food processor. Add the heavy cream, 30 grams of the grated Parmesan cheese, the lemon zest, salt, and black pepper. Blend until smooth, adding a splash of reserved pasta water to reach your desired sauce consistency.
Pour the asparagus sauce back into the skillet and heat over low heat. Stir in the cooked penne pasta, tossing to combine and coat evenly in the sauce. Add additional reserved pasta water, if needed, to loosen the sauce.
Serve the pasta on plates or in a large serving bowl. Garnish with the reserved asparagus tips, remaining grated Parmesan cheese, and freshly chopped parsley.
Serve hot and enjoy your Penne with Asparagus Sauce!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 218 mg | 5% | |
*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.
