This was good! It's very light. I used a lemon and pepper flavored pappardelle pasta and it was perfect. I think it wouldn't have enough flavor with plain pasta. Very easy to make!
Pappardelle with Lemon Gremolata and Asparagus
Yield: Makes 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 179
- Fat: 7g
- Saturated fat: 3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 5g
- Carbohydrate: 25g
- Fiber: 2g
- Cholesterol: 45mg
- Iron: 2mg
- Sodium: 106mg
- Calcium: 27mg
- 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
- 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.
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