Ingredients

  • 1 1/2 pounds asparagus (trimmed and cut diagonally into ½-inch-thick slices)
  • 1 pound bow tie pasta
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 2 tablespoons grated lemon zest (Freshly, from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1 cup fresh parsley leaves (Finely chopped)

Directions

  1. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
  2. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  3. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt.
  4. Remove skillet from heat and keep sauce warm, covered.
  5. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  6. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
  7. Sprinkle pasta with a little Parmesan and serve mor Parmesan on the side.
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NutritionView more

730Calories
Sodium20%DV480mg
Fat48%DV31g
Protein39%DV20g
Carbs32%DV96g
Fiber32%DV8g

PER SERVING *

Calories730Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat18g90%
Trans Fat
Cholesterol95mg32%
Sodium480mg20%
Potassium750mg21%
Protein20g39%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate96g32%
Dietary Fiber8g32%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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