Annie Mahle's Creamy Lemon Asparagus and Pasta

2:56 PM, May 10, 2013   |    comments
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Annie Mahle's Creamy Lemon Asparagus over Whole Wheat Penne

1 pound whole wheat penne pasta
3 tablespoons unsalted butter
1 1/2 bunches asparagus, ends removed and cut into 1-inch lengths; about 6 cups or 1 1/2 pounds
3/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons lemon zest
1 1/2 cups heavy cream
4 tablespoons lemon juice
1 1/2 cups freshly grated Parmesan cheese

Bring a large pot of salted water to a boil and follow the instructions for the pasta. Meanwhile, heat a large skillet over medium-high heat. Add the butter, then the asparagus and salt. Sauté for 3-4 minutes or until the stalks are bright green but still crisp. Add the nutmeg, lemon zest and heavy cream and bring to a boil. Boil for one minute and add the lemon juice. Remove from heat, add the cheese and stir. Adjust for salt and let sit while the pasta cooks. Drain the pasta and toss with the sauce. Serve immediately.

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