Lemon asparagus whole-wheat pasta
Lemon asparagus whole-wheat pasta is a light yet satisfying dish featuring the bright flavors of lemon and tender asparagus, all enveloped in a creamy sauce. It's easy to prepare and perfect for a nutritious meal.
Cook time 25 min
Prep time 5 min
Ingredients:
1 garlic clove16 oz whole-wheat pasta
1 lemon
1 lb asparagus
2 cups heavy whipping cream
2 tbsp butter
Lemon asparagus whole-wheat pasta is a delightful and nutritious dish that combines the freshness of lemon and asparagus with the hearty goodness of whole-wheat pasta. This recipe is perfect for a light yet satisfying meal that is both easy to prepare and full of flavor. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and those of your guests.
Instructions:
- Mince the garlic clove.
- Zest and juice the lemon, keeping them in separate bowls.
- Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the asparagus and cook, stirring occasionally, for about 5 minutes or until tender but still crisp.
- Remove the asparagus from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the heavy whipping cream, lemon zest, and lemon juice to the skillet.
- Stir and cook over medium heat for about 5-7 minutes, allowing the sauce to thicken slightly.
- Add the cooked pasta and asparagus to the skillet with the sauce.
- Toss everything together until the pasta is well-coated with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until you reach the desired consistency.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the pasta warm, garnished with additional lemon zest or freshly grated Parmesan cheese if desired.
With its vibrant flavors and satisfying texture, lemon asparagus whole-wheat pasta is a wonderful meal that you can enjoy any time of the year. By following these tips and the steps outlined in the recipe, you can create a delicious and wholesome dish that is sure to become a favorite in your household. Happy cooking!
Lemon asparagus whole-wheat pasta FAQ:
Cook the whole-wheat pasta according to package instructions, usually around 8-10 minutes, until al dente. Make sure to taste it a minute or two before the suggested time to ensure perfect doneness.
Yes, you can substitute whole-wheat pasta with other varieties such as gluten-free pasta or regular pasta. However, cooking times may vary, so adjust accordingly based on the type of pasta you choose.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
You can substitute heavy whipping cream with half-and-half, coconut milk, or a plant-based cream alternative for a lighter version, but note that this may alter the richness and texture of the sauce.
The asparagus is done when it is bright green and tender, usually within 5 minutes of cooking. It should still have a slight crunch to it, so avoid overcooking.
Tips:
- Choose fresh asparagus that is firm and has tightly-closed tips for the best results.
- Use freshly squeezed lemon juice to enhance the zesty flavor of the dish.
- Reserve a cup of pasta water before draining the pasta. This starchy water can be used to adjust the consistency of the sauce if needed.
- Make sure to stir the cream sauce continuously to prevent it from burning or sticking to the pan.
- For added flavor, you can sprinkle some grated Parmesan cheese or red pepper flakes on top before serving.
Nutrition per serving
8 ServingsCalories 230kcal
Protein 6g
Carbohydrates 22g
Fiber 3.79g
Sugar 2.73g
Fat 15g
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