Print

Creamy Lemon Asparagus Pasta

This Creamy Lemon Asparagus Pasta is a fresh spring & summer recipe filled with asparagus & peas in a creamy lemon sauce.

This Creamy Lemon Asparagus Pasta is a fresh spring & summer recipe filled with asparagus & peas in a creamy lemon sauce.

Ingredients

Scale
  • 8 Ounces Pasta
  • 1 Pound Asparagus, fresh & cut into 2-inch pieces
  • 1 Cup Peas, fresh or frozen
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Tablespoons Butter, salted
  • 3 Garlic Cloves, minced
  • 1/2 Teaspoon Dried Parsley
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Dried Basil
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 34 Tablespoons Flour
  • 1 Cup Vegetable Broth
  • 1 Cup Heavy Cream
  • 1/3 Cup Parmesan, grated + 1/4 cup extra for topping
  • 1 Tablespoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 3 Tablespoons Fresh Parsley, finely chopped

Instructions

  1. First, cook the pasta according to the packaging instructions. 
  2. After about 6-7 minutes (3 minutes before the pasta is al dente) add the asparagus & peas. 
  3. Cook until the pasta is al dente & then drain & toss with 1 tablespoon olive oil to prevent sticking.
  4. While the pasta is cooking, melt 3 tablespoons butter over medium-low heat in a non-stick pan & add the 3 minced garlic cloves. Sprinkle with 1/2 teaspoon parsley, 1/4 teaspoon thyme, 1/4 teaspoon basil, salt, & pepper. Cook for 2-3 minutes until fragrant.
  5. Whisk in the flour (a tablespoon at a time) into the butter until a rue forms. Then whisk in 1 cup of vegetable broth, slowly, until completely incorporated, whisking continuously.
  6. Add the 1 cup heavy cream & stir until thickened & warm. Then stir in 1/3 cup parmesan, 1 tablespoon lemon zest, & 1 tablespoon lemon juice.
  7. Gently fold in the pasta, asparagus, & peas.
  8. Serve immediately topped with an extra sprinkling of parmesan & fresh parsley.
Recipe Card powered byTasty Recipes

Sharing is Caring.

Help spread the word. You're awesome for doing it!