Warm olive oil in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute. Slowly whisk in warmed half-and-half, zest and juice from 4 lemons, salt and pepper. Bring cream mixture to boil. Reduce heat to low and simmer for 15 to 20 minutes. Bring a large pot of salted water to boil and cook pasta until al dente, according to package label directions. Drain pasta and return to pot. Pour cream mixture on pasta and cook over medium-low heat, stirring, for 3 minutes. Cut asparagus into 1-inch pieces and steam in microwave; fold into pasta mixture with freshly grated Parmesan and halved cherry tomatoes. Cut 2 lemons in half, then into 1/4-inch slices. Remove seeds. Add lemon slices to pasta and toss until all ingredients are well combined. Serve hot.
Absolutely loved this and so did everyone else! From my parents, to my husband, to my 20 month old son! It was a hit and will definitely be making the rotation. Obviously, 24 oz of pasta makes A LOT, so next time I will probably make 3/4 of the recipe, but otherwise, highly recommend. Even with the massive amount of pasta-- it makes for good left overs! Yum, yum, YUM!
I loved the flavors of this dish! The lemon adds nice flavor without overpowering everything else. Check out my post with step by step photos at http://www.icancookthat.org/2012/02/creamy-lemon-pasta-with-vegetables.html