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Pappardelle with Lemon Gremolata and Asparagus

Health APRIL 2011

  • Yield: Makes 6 servings (serving size: 1 cup)
  • Cook time:15 Minutes
  • Prep time:10 Minutes


  • 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.

Nutritional Information

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

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Pappardelle with Lemon Gremolata and Asparagus recipe