Imagine twirling your fork into a plate of luxurious, velvety pasta that bursts with bright lemon notes and vibrant green vegetables. This Lemon Cream Sauce Pasta with Asparagus and Peas is not just a meal—it's a culinary experience that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish at home, this recipe promises to be your new go-to comfort food that's both elegant and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta (fettuccine or penne)
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, trim the woody ends of the asparagus and chop into 1-inch pieces. Prepare fresh or frozen peas.
- In a large skillet, heat a small amount of olive oil over medium heat. Add chopped asparagus and sauté for 3-4 minutes until bright green and slightly tender.
- Add peas to the skillet and cook for an additional 2 minutes. Remove vegetables and set aside.
- In the same skillet, pour heavy cream and bring to a gentle simmer. Add lemon zest and lemon juice, stirring continuously.
- Reduce heat to low and gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add cooked pasta to the sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water to reach desired consistency.
- Fold in the sautéed asparagus and peas, ensuring everything is well combined and heated through.
- Serve immediately, garnishing with additional Parmesan cheese and fresh cracked black pepper if desired.
Tips
- Always reserve pasta water before draining—its starchy goodness is the secret to creating a silky, perfectly textured sauce.
- Use fresh lemon for zesting and juicing to maximize bright, citrusy flavor.
- Sauté vegetables briefly to maintain their vibrant color and crisp-tender texture.
- Add Parmesan cheese gradually and off direct heat to prevent clumping.
- For extra richness, consider adding a small pat of butter when whisking the sauce.
- If you prefer a lighter version, you can substitute half-and-half for some of the heavy cream.
- For added protein, consider adding grilled chicken or sautéed shrimp to the dish.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 55g
Protein: 22g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 120mg
