Lemony Asparagus Pasta

Lemony Asparagus Pasta

Lemony Asparagus Pasta


  • Kosher salt, to taste
  • 8 ounces fettuccine
  • 3 tablespoons unsalted butter, divided
  • 2 garlic cloves, minced
  • ½ pound asparagus, cut into 1” pieces, woody ends discarded
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Black pepper, to taste


  1. Bring a pot of water to a rapid boil and season generously with salt. Cook the pasta al dente according to the packaged instructions. Reserve 1 cup of pasta water.

  2. While the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add asparagus to the skillet and sauté until tender, stirring occasionally for 3 to 4 minutes. Remove from skillet.

  3. Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.

  4. Once the cream thickens, remove the pasta directly from the pot (do not rinse) and place it in the pan. Stir in ⅓ cup pasta water. Add more, 1 tablespoon at a time, until you reach your preferred consistency. Add Parmesan, lemon zest, and lemon juice and toss to combine. Then stir in the asparagus. Season with salt and pepper to taste.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.