Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total Time
29 Mins
Yield
4 servings

Add crisp asparagus to this fresh pasta dish to make it memorable. Pair with crusty bread and a glass of wine for dinner tonight.

How to Make It

Step 1

Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

Step 2

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.

Chef's Notes

Substitute penne if garganelli is unavailable.

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Ratings & Reviews

Kate09's Review

suedenim33
May 12, 2011
N/A

embarcadero13's Review

Kate09
April 28, 2011
I think this needed more lemon or something, but it wasnt as light as refreshing as I had hoped.

Daisy85's Review

thethomps
April 27, 2011
This was absolutely delicious. It took a while to get everything together, but it was worth it. I sauteed some chicken breast tenders in butter and added those as well to make it a more complete meal.

preciousthings's Review

sunitagarg
April 17, 2011
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.

thethomps's Review

preciousthings
April 06, 2011
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.

sunitagarg's Review

embarcadero13
March 29, 2011
I loved this recipe. It was very light but a little bland, i added cayman pepper and Italian herb mix to spice up. I will def make it again for lunch.

MonicaC's Review

Daisy85
March 27, 2011
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!

suedenim33's Review

MonicaC
March 25, 2011
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.