Creamy Lemon Pasta with Vegetables

Photo: Ben Fink; Styling: Andrea Steinberg

Yield: Serves 8
Cost per Serving: $2.96
Recipe from All You

More From Allyou

Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 510
  • Fat: 14g
  • Saturated fat: 8g
  • Protein: 19g
  • Carbohydrate: 79g
  • Fiber: 8g
  • Cholesterol: 38mg
  • Sodium: 600mg

Ingredients

  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 3 cups half-and-half, warmed
  • Zest and juice from 4 lemons
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 24 ounces fusilli pasta
  • 2 pounds trimmed asparagus
  • 1/2 cup freshly grated Parmesan
  • 2 pints cherry tomatoes, halved
  • 2 lemons

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Lemon Pasta with Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy