THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
PASTA WITH ASPARAGUS AND LEMON SAUCE
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
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
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
PASTA WITH ASPARAGUS-LEMON SAUCE
Steps:
- Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
- Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
- Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
- Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
- Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
- Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
- Serve immediately.
ASPARAGUS LEMON PASTA
Categories Milk/Cream Pasta Steam Vegetarian Lemon Asparagus Spring Boil Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 9
Steps:
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
ASPARAGUS LEMON PASTA
"This is a wonderful side dish alongside grilled meats," shares Donna Lascher of Sun Lakes, Arizona. Summery asparagus and citrus star in the refreshing accompaniment that's ready to serve in no time flat.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding asparagus during the last 6 minutes; drain and rinse in cold water. Transfer to a large serving bowl. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Serve or refrigerate.
Nutrition Facts : Calories 164 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PASTA ALFREDO WITH LEMON AND ASPARAGUS
This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
- In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
- Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.
More about "lemon pasta with asparagus recipes"
LEMON ASPARAGUS PASTA {EASY + DELICIOUS} | LIL' LUNA
From lilluna.com
4.8/5 (12)Total Time 25 minsCategory Main CourseCalories 285 per serving
- Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot.
- Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) about 1 minute. Pour in the milk mixture and whisk. Continue stirring as you bring to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
- Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (126)Estimated Reading Time 5 minsServings 4
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
- Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
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