Asparagus Lemon Pasta

1 year ago

1 lb. asparagus, washed
1 lb. gluten free linguine
3 Tbs. unsalted butter
3/4 cup heavy cream
2 Tbs. lemon zest, freshly grated
1/4 cup fresh lemon juice
Salt & fresh ground black pepper, as desired
1/3 cup basil, finely chopped fresh leaves
Freshly grated parmesan cheese, as garnish
Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. Cook pasta according to package directions until al dente and adding the asparagus to the pasta for the last few minutes of cooking. Drain and reserve 1/4 cup of pasta water for sauce. In a deep 12-inch skillet heat butter and cream over low heat until butter is melted. Add zest, lemon juice and salt; stir to combine. Stir in pasta water to sauce to thin sauce a bit. 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 Parmesan and serve. (Yield: 4 servings)
*Also delicious served with grilled chicken breast!

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