Creamy Lemon Asparagus Pasta

Ingredients

• 12 ounces spaghetti or fettuccine
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 lemon, zested and juiced
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Bring a 6-quart pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

   8:00 · Cook pasta
2. 2

   During the last 3 minutes of pasta cooking, add the asparagus pieces to the same pot to blanch until crisp-tender.

   3:00 · Blanch asparagus
3. 3

   Drain the pasta and asparagus together, reserving 1 cup of the pasta water, and set aside.

4. 4

   In the same pot, melt the butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Pour in the heavy cream and chicken broth. Bring to a gentle simmer and cook until slightly thickened, about 4 minutes.

   4:00 · Simmer sauce
6. 6

   Stir in the lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes. Whisk until the cheese melts and the sauce is smooth.

   2:00 · Melt cheese into sauce
7. 7

   Return the pasta and asparagus to the pot and toss to coat in the sauce, adding reserved pasta water a splash at a time to loosen the sauce as needed.

   2:00 · Toss pasta with sauce
8. 8

   Sprinkle with chopped parsley and serve immediately.