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Pappardelle with Lemon Gremolata and Asparagus

Photo: Andrew McCaul
Prep time 10 mins
Cook time 15 mins
Yield Makes 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.