Description

This asparagus and lemon pasta features a creamy garlic sauce, tender vegetables, and a bright citrus finish topped with crispy lemon-basil breadcrumbs.

Ingredients

12 oz. dry pasta of choice

2/3 cup green peas

2 Tbsp. extra virgin olive oil

1 lb. asparagus, trimmed and sliced

1/2 cup thinly sliced leeks

4 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1/2 cup vegetable broth with a splash of white vinegar

1/3 cup heavy cream

1 Tbsp. fresh lemon juice

3/4 tsp. kosher salt

1/2 tsp. black pepper

1/3 cup grated Parmesan or Pecorino Romano cheese

1 Tbsp. extra-virgin olive oil (for breadcrumbs)

1 Tbsp. salted butter

1/2 cup Panko breadcrumbs

1 tsp. lemon zest

2 Tbsp. chopped fresh basil

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Instructions

Cook pasta in salted boiling water until al dente, adding peas during the last minute. Reserve 1 cup pasta water and drain.
In a skillet, heat olive oil and butter, then toast breadcrumbs until golden. Stir in lemon zest and basil, then set aside.
Heat olive oil in a large skillet over medium-high heat. Cook asparagus and leeks for about 5 minutes until tender.
Add garlic and red pepper flakes, cooking briefly until fragrant.
Pour in vegetable broth mixture and simmer until reduced by half.
Lower heat and stir in heavy cream, lemon juice, salt, and pepper.
Add cooked pasta and 1/2 cup reserved pasta water. Toss until coated and sauce thickens.
Stir in grated cheese and adjust consistency with more pasta water if needed.
Serve topped with lemon-basil breadcrumbs and extra basil if desired.

Notes

Add shrimp, scallops, chicken, or chickpeas for extra protein.

Swap asparagus with broccoli or zucchini.

Use plant-based cream and cheese for a dairy-free version.

Store leftovers in the refrigerator for up to 4 days.

Reheat with a splash of broth or water to loosen the sauce.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 35 mg