Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 5

The splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce.

Tiffany Vickers Davis
Recipe by Cooking Light September 2014

Gallery

Colin Clark; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsey Lower

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

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  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

  • Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

Nutrition Facts

365 calories; fat 11.2g; saturated fat 5.9g; mono fat 3.3g; poly fat 0.6g; protein 16g; carbohydrates 50g; fiber 4g; cholesterol 28mg; iron 4mg; sodium 609mg; calcium 212mg.
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