Photo: Andrew McCaul
Prep Time
10 Mins
Cook Time
15 Mins
Makes 6 servings (serving size: 1 cup)

How to Make It

Step 1

To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.

Step 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.

Step 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.

Step 4

Transfer to serving bowls; top with remaining gremolata. Serve immediately.

You May Like

Ratings & Reviews

KCSeattle's Review

April 03, 2012
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!

JaneR71's Review

April 09, 2011
This is a very easy to make dish with a terrific lemon zing. Would make often. Nice and light. Better than the dill pasta dish in the same issue by a long shot.

schepesm's Review

April 13, 2011
I really enjoyed this recipe. I loved the lemon flavor which blended well with the papardelle; I also really liked the gremolata mixture/sauce. I would recommend using a larger saucepan than usual as I had some difficulty stirring this in the saucepan when I added all of the ingredients but other than that I will absolutely be making this again :)