Pappardelle with Lemon Gremolata and Asparagus

Pappardelle with Lemon Gremolata and Asparagus
Photo: Andrew McCaul
Makes 6 servings (serving size: 1 cup)


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2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 small garlic clove, diced
8 ounces uncooked pappardelle (wide ribbon pasta)
8 ounces pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing)
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper


Prep: 10 Minutes
Cook: 15 Minutes

1. To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.

2. Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.

3. Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly. Add half of gremolata to pan; cook 1 minute, stirring constantly.

4. Transfer to serving bowls; top with remaining gremolata. Serve immediately.

Created date

March 2011

Nutritional Information

Calories 179
Fat 7 g
Satfat 3 g
Monofat 2 g
Polyfat 1 g
Protein 5 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 45 mg
Iron 2 mg
Sodium 106 mg
Calcium 27 mg