1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons shaved fresh pecorino Romano cheese
How to Make It
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
Substitute penne if garganelli is unavailable.
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I was surprised how light and fresh this tasted with so few ingredients. Fresh and good-quality ingredients are key for this. I added an extra clove of garlic because I can never help myself and I actually left out the lemon rind as I'm not a big fan of citrus. A little extra sprinkling of cheese definitely ups the flavor.
I made this recipe last night and it was fabulous! Even my husband (who normally is not OK with meatless dinners) loved it. The sauce was creamy without being too heavy and the pepper added a nice kick. We used a large lemon and easily got 1 T of lemon rind, which added a tart punch. I am adding this to our rotation of favorites.
This was a good, simple pasta dish and I would definitely make it again. This is so much lighter than traditional pasta dishes with heavy sauces. The lemon rind added really good flavor. I used asiago instead of Romano cheese and it turned out great!
Alright, I can never seem to have all the right ingredients all at the same time for any recipe. This time, when i grated the lemon rind from 1 lemon (all I had), I found this only yielded 1 tsp, when this recipe calls for 1 T! So, when I say this turned out a little bland, maybe that explains why. I did love the texture of the garganelli--i had never had it before. Also, I had only roasted or steamed asparagus and really enjoyed the "stir fry" method here. All in all a good pasta dish, but I'm curious when I make it next time w/enuf rind if that will cure the blandness.
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