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Ultimate Lemon-Infused Asparagus Pasta Delight

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Ingredients

Adjust Servings:
1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil finely chopped fresh leaves
1/2 cup parmesan cheese freshly grated

Nutritional information

737.7
Calories
276 g
Calories From Fat
30.8 g
Total Fat
18.3 g
Saturated Fat
95 mg
Cholesterol
668.5mg
Sodium
93.2 g
Carbs
6.3 g
Dietary Fiber
5.2 g
Sugars
23.6 g
Protein
318g
Serving Size (g)
4
Serving Size

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Ultimate Lemon-Infused Asparagus Pasta Delight

Features:
    Cuisine:

    Made this last night and it is delicious! Followed the receipe. Very creamy with a nice lemony flavor.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    The Best Asparagus Lemon Pasta,I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don’t have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.,Made this last night and it is delicious! Followed the receipe. Very creamy with a nice lemony flavor.,LOVED this recipe. Made a few adaptations by steaming asparagus in oven with minced garlic, adding red pepper flakes to the sauce, and putting all of this into casserole dish to melt parm cheese. We loved it and will have it again!


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    Steps

    1
    Done

    Cut the Asparagus Into 1/2 Inch Slices on the Diagonal, or Just Into 3 Pieces.

    2
    Done

    in a Steamer Set Over Boiling Water Steam Asparagus, Covered, Until Crisp-Tender, About 3 Minutes.drain and Rinse Under Cold Water to Stop Cooking. Set Aside.

    3
    Done

    in a 6-Quart Kettle Bring 5 Quarts Salted Water to a Boil For Pasta.

    4
    Done

    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. Remove Skillet from Heat and Keep Sauce Warm, Covered.

    5
    Done

    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
    Done

    Immediately Add Pasta and Asparagus to Sauce and Cook Over Moderate Heat, Tossing, 1 Minute, or Until Heated Through. Add Basil and Salt and Pepper to Taste and Toss Well.

    7
    Done

    Sprinkle Pasta With a Little Parmesan and Serve More Parmesan on the Side.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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