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lemon and asparagus spaghetti recipe

Written on Friday, August 12, 2016 | 6:00:00 PM




Serves : servings 

Ingredients : 
- 8 oz (½ lb [225 g]) spaghetti or capellini (angel hair pasta)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) extra virgin olive oil
- 1 bunch asparagus, cut into 1-inch (2.5-cm) pieces
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large lemon, juiced and zested (about ¼ cup [59 ml] juice), plus extra juice for garnish
- 4 cups (105 g) baby spinach leaves
- ¼ cup (60 ml) heavy cream
- ¼ cup (25 g) Parmesan cheese, freshly grated, plus extra for garnish
- ¼ cup (5 g) fresh flat-leaf parsley leaves, chopped, plus extra for garnish

Preparation Method :
1) Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente per package directions. Drain, reserving ½ cup (118 ml) pasta water.

2) Meanwhile, heat the butter over medium-high heat in a large skillet until melted. Add in the olive oil, asparagus and a small pinch each of salt and pepper, and cook until asparagus is bright green and fork tender.

3) Add in the garlic, lemon juice, lemon zest and spinach leaves, and cook until spinach just wilts. Add in the pasta and ¼ cup (59 ml) of the pasta water. Reduce heat to low and cook for a minute or two to form a sauce with the vegetables and pasta.

4) Turn off heat and slowly add in the heavy cream, a pinch each of salt and pepper, and Parmesan cheese, if using. If the pasta is too thick, add in more of the reserved pasta water to thin. Stir in parsley and serve.

5) Garnish with extra parsley, Parmesan cheese and a fresh squeeze of lemon juice, if desired.

VEGAN VERSION: Replaced butter with non-dairy butter, same amount. Replace heavy cream with ⅓ cup (78 ml) Cashew Cream. Replace Parmesan cheese with Vegan Parmesan Cheese, same amount.

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