Quick Asparagus And Lemon Pasta Recipes

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.

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.

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.

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.

Steps:

• Bring large pot of salted water to a boil.
• While water boils, heat 1 tablespoon olive oil in medium skillet. Saute onion until soft; add garlic and saute additional minute. Remove from heat.
• Add pasta to boiling water and cook according to box directions. 2 minutes before cook time is up, reserve 1 cup pasta water, then add asparagus to boiling pot. Continue to cook until pasta is al dente. Drain cooked pasta and asparagus. Return pasta and asparagus to the pot, add 1 tablespoon olive oil, onion and garlic mixture, grated cheese, lemon zest and 1/2 the reserved pasta water. Season with salt and pepper, and stir gently until well mixed. Add additional pasta water as needed for desired consistency.
• Serve right away with extra cheese on the side.

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.