lemon asparagus pasta

This Lemony Asparagus Pasta Recipe from Delish.com shines a spotlight on the star ingredient with a supporting cast of creamy white wine sauce, deeply infused with fragrant lemony notes and a nice salty Parmesan kick.

Lemony Asparagus Pasta

penne pasta

lb. thin asparagus, trimmed and cut into 2" pieces

extra-virgin olive oil, divided

onion,

garlic,

heavy cream

c. dry white wine, such as Sauvignon Blanc

lemon,

kosher salt

c. Parmesan,

tsp. black pepper,

c. fresh parsley, finely chopped

red pepper flakes

Made this last night - thought it was excellent. Fresh, light and full of flavor. No issue with garlic burning but I did make sure the burner was truly on medium and not higher. I took suggestion from others and used 3/4 lbs pasta. No other changes and it was a winner. Will def make again.

Awesome dish! More recently I've been trying new recipes (I mean, we all  likely have the time during lockdown aha) .... but wow, definitely wasn't disappointed. I most definitely used more lemon than the recipe called for because I'm addicted, and also added some spinach, but this dish will absolutely be back on my table within the week. Must try for all the lemon lovers out there!

This was great used more garlic and added scallops my son loved it, it's in my book to make again.

As per "Red Chilli", one pound of pasta is a lot for 4 servings, and don't overcook the garlic. To those that said it was too liquid, add the pasta before it is fully cooked so it can absorb the wine

Made this recipe tonight.  I read all of the reviews and followed several of the suggestions.  I used about 2/3 of a pound of pasta, cooked the onions first before the garlic, added a TSP of flour to the onions/garlic to make a roux for a thicker sauce, used about 2/3 cup of wine because that’s all I had, used half a lemon because mine was the size of a baseball, and added the cream last to the sauce to prevent curdling.  It was delicious!  Served it with grilled chicken breast and sautéed apples.  Fantastic mixture of flavors, especially the lightness of the lemon.  Everyone at my table liked it and had seconds.  I will definitely make this again!

I actually ended up blending the sauce in my bullet to get a more consistent creamy sauce- highly suggest it! And I added cherry Tomato's at the end :) so yummy! New go to.

Way too much lemon. Overpowered the whole dish and was the only thing you could taste. So much it burned the inside of my mouth.

We loved this recipe! The sauce is very light with a delicious lemon flavor. Easy to make!

This was tasty but could use less onion. Even a small onion was a lot of onions. Also, the sauce could be thicker.

This was wonderful, following others’ suggestions. But I’d also recommend using only 1/2 or 3/4 pound pasta if you prefer a better vegetable-to-pasta ratio like I do. I also used farfalle (bow-tie pasta) instead of penne since I think it holds onto the sauce better.

Way too much lemon and the wine/parmesan was an issue as mentioned in other comments. Very disappointed.

I reduced the wine with the lemon juice, then added the cream while whisking, then stirred in the parmesan cheese. I sautéd shrimp and a bit of garlic and added to the top of each plate. Delicious!

This is the best ever pasta I have ever eaten. If you have never had this, I suggest you try it. You will love it.

This dish was excellent! I made it for Easter and everyone loved it! Thank you for sharing.

Cream and white wine curdled sooooo badly.

Yummy! So dang gone delish!!! And quick and easy... I might add roasted chicken.

https://streaming.hearstdigitalstudios.com/acd78576-11b6-477e-a174-24396becc51d/video_rover_16x9_1080p_hd_1530223446_81446.mp4

How To Cook Asparagus

This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It's a delicious and hearty entree that everyone will want seconds of!

Lemon Asparagus Pasta with Grilled Chicken

chicken

asparagus (, ends removed, cut into 1 inch pieces)

linguine pasta ((spaghetti

butter

salt and pepper

lemon zest

lemon juice

parmesan cheese

Lemon parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.

Reserve 1/4 cup of pasta cooking liquid.

In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.

Place the pasta and asparagus back into the pot you cooked it in along with the chicken.

Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.

Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

https://content.jwplatform.com/videos/I0Cf4J75.mp4

This lemon asparagus pasta combines tender asparagus and grilled chicken in a creamy sauce.

Lemon Asparagus Pasta

Sunny days call for this Lemon Asparagus Pasta. Made with spaghetti and fresh asparagus in a lemon cream sauce, it’s an easy, yet elegant meal that’s perfect for spring and summer.

spaghetti (or other noodle)

asparagus

olive oil

garlic (minced)

all purpose flour

unsweetened, unflavored cashew or almond milk

salt

black pepper

lemons zest and juice

red pepper (optional)

parsley

vegan parmesan cheese (optional)

Cook the spaghetti in a large pot of salted water according to package instructions.

Drop the chopped asparagus into the water for the last minute of cooking.

Drain, reserving about 1/2 cup of the pasta water.

In a large skillet (or the same pot the pasta cooked in), warm the olive oil over medium heat. Add the garlic and sauté for 1 minute.

Sprinkle the flour on top of the oil and whisk until smooth.

Slowly pour in the cashew milk, a little at a time, and whisk constantly until smooth. Once you&#39;ve added all the milk, increase the heat to medium-high and bring the sauce to a simmer. Cook for 2-5 minutes, until it thickens somewhat.

Remove the pan from heat and stir in the salt, black pepper, lemon zest and juice, crushed red pepper and chopped parsley. Also stir in the vegan parmesan cheese, if using.

Now add the drained pasta and asparagus to the skillet and toss with the sauce until the noodles are well coated. If needed, stir in some of the reserved pasta water until a desired consistency is reached.

Serve with additional fresh parsley and more parmesan cheese, if desired. Enjoy!

Delicious!  Easy, too.  Light and refreshing.  Perfect spring dish.  I had soy milk so that's what I used and it came out great!

Loved this recipe. It’s a 10! Thank you, Nora!

Oh my goodness, this is so incredibly delicious! I made it for the first time a few nights ago and followed the recipe exactly. It's absolutely perfect as it is written. Even my husband, who is a little picky with food, loved it. Thank you, Nora!! I will be making this many times in the near future since my whole family loves it... the picky teenagers also loved it!  I've never been disappointed by any of your recipes and will continue to come to your website every day. Thanks so much again. You are very much appreciated!

Oh man, this was delicious!  It was such a great dish to serve while we were hosting company!  The sauce was so creamy, and I loved the bright, fresh flavor of the lemon!  I used frozen asparagus spears because it was what I had - as well as half a bag of frozen peas - and I also cooked chicken for my non-vegan family members to add to it.  This is going in the regular rotation this summer!

Absolutely delicious. This is a beautiful company dish. Thanks!

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