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Ingredients
- 1 1/2 lb Asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
- 1 lb Bow-tie pasta
- 3 Tbsp. Unsalted butter
- 3/4 c. Heavy cream
- 2 Tbsp. Freshly grated lemon zest, (from about 3 lemons)
- 1/4 c. Fresh lemon juice
- 3/4 tsp Salt
- 1/3 c. Finely minced fresh parsley leaves Accompaniment: freshly grated Parmesan cheese
Directions
- In a steamer set over boiling water steam asparagus, covered, till crisp-tender, about 3 min. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
- In a 6-qt kettle bring 5 qts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat till butter is melted and stir in zest, lemon juice, and salt.
- Remove skillet from heat and keep sauce hot, covered.
- Add in pasta to boiling water and boil, stirring occasionally, till al dente. Ladle 1/4 c. pasta water into sauce and drain pasta in colander.
- Immediately add in pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or possibly till heated through. Add in parsley and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve mor Parmesan on the side.
- Serves 4 as an entree.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 589g | |
| Calories 716 | |
| Calories from Fat 602 | 84% |
| Total Fat 68.47g | 86% |
| Saturated Fat 42.78g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 1802mg | 75% |
| Potassium 1007mg | 29% |
| Total Carbs 24.92g | 7% |
| Dietary Fiber 9.7g | 32% |
| Sugars 9.03g | 6% |
| Protein 11.12g | 18% |
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