Description
Craig Claiborne’s Pasta con Asparagi made with tender asparagus, silky pasta, and a light Parmesan cream sauce.
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
- Melt butter in a skillet over medium heat and cook asparagus for 4 to 5 minutes until just tender.
- Add heavy cream and simmer gently for 3 to 4 minutes.
- Add drained pasta, Parmesan cheese, salt, and black pepper. Toss to coat.
- Add reserved pasta water as needed to loosen sauce.
- Toss gently until evenly coated and serve immediately.
Notes
- Do not overcook asparagus.
- Use freshly grated Parmesan.
- Reserve pasta water for sauce adjustment.
- Best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 80mg
Keywords: pasta con asparagi, asparagus pasta recipe, creamy asparagus pasta, italian asparagus pasta, spring pasta dish