Asparagus tagliatelle
Asparagus Tagliatelle features fresh asparagus and whole-wheat pasta in a creamy lemon sauce enriched with parmesan. This simple dish is perfect for a quick weeknight meal or a special occasion.
Cook time 10 min
Prep time 15 min
Ingredients:
10 spears asparagus3 tbsp lemon juice
10 oz whole-wheat pasta
1 cup heavy whipping cream
3 tbsp fresh parsley
1 cup grated parmesan cheese
5 dash salt
5 dash black pepper
Asparagus Tagliatelle is a delightful and nutritious pasta dish that combines the earthy flavors of fresh asparagus with the creamy richness of heavy whipping cream and parmesan cheese. Perfect for a weeknight dinner or a special occasion, this recipe is both simple to make and impressive to serve. Here’s how you can create this delicious meal with a few easy steps and some fresh ingredients.
Instructions:
- Rinse the asparagus thoroughly under cold water.
- Slice off the tough ends and discard them.
- Cut the asparagus spears into 1-2 inch pieces.
- In a large pot, bring salted water to a boil.
- Add the whole-wheat pasta and cook until al dente, following the package instructions (usually about 8-10 minutes).
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- While the pasta is cooking, bring another pot of water to a boil.
- Add the asparagus pieces and blanch for 2-3 minutes until they are bright green and tender-crisp.
- Use a slotted spoon to transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
- In a large skillet over medium heat, pour in the heavy whipping cream.
- Add the lemon juice, salt, and black pepper, stirring to combine.
- Allow the mixture to heat until it begins to simmer.
- Add the cooked pasta to the skillet with the cream sauce, tossing to coat evenly.
- Stir in the blanched asparagus, ensuring it is well distributed throughout the pasta.
- Gradually stir in the grated Parmesan cheese until it melts and combines with the sauce, creating a creamy consistency. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
- Add the chopped fresh parsley and mix well.
- Divide the asparagus tagliatelle into serving bowls.
- Garnish with additional Parmesan cheese and a sprinkle of fresh parsley if desired.
- Serve immediately while hot.
With minimal ingredients and straightforward steps, Asparagus Tagliatelle is an excellent recipe for both beginner and experienced cooks. The combination of fresh asparagus, creamy sauce, and whole-wheat pasta creates a satisfying meal that is sure to be a hit at your dinner table. Try it out today and enjoy a taste of this elegant and flavorful dish!
Asparagus tagliatelle FAQ:
Cook the whole-wheat pasta for about 8-10 minutes, or until it reaches al dente consistency, following the package instructions.
Store leftover Asparagus Tagliatelle in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or microwave, adding a splash of water or cream if the sauce has thickened.
Yes, you can substitute heavy whipping cream with half-and-half or a plant-based cream for a lighter option, but the sauce may be less rich and creamy.
The asparagus should be bright green and tender-crisp after blanching for 2-3 minutes. Immediately transfer it to ice water to stop the cooking.
If the cream sauce is too thick, gradually stir in some of the reserved pasta water until you reach your desired consistency.
Cooking Tips:
- Choose fresh, tender asparagus spears for the best flavor and texture.
- Cook the pasta al dente, as it will continue to cook slightly when combined with the sauce.
- Hold off on salting the asparagus boiling water until after they float to keep them crisp and green.
- Consider using a vegetable peeler to shave the asparagus into thin ribbons for a different texture.
- Season the dish to taste with salt and pepper, but remember that parmesan cheese is naturally salty.
Nutrition Facts
2 ServingsCalories 860kcal
Protein 30g
Carbohydrates 60g
Fiber 8g
Sugar 7g
Fat 60g
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