LEMON & ASPARAGUS PASTA
This recipe is so easy, just 15 minutes to make! Fresh, easy, creamy, and full of zesty lemon and the zing of garlic. Perfect quick pasta for a warm spring night.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and boil the pasta according to package directions. In the last 3 minutes of cooking time toss in the asparagus.
- In the meantime, whisk together all of the all of the sauce ingredients in a bowl. Alternatively, you could mix them together in a blender. Whatever you find easiest!
- Drain pasta and asparagus and return to pot. Add in all of the sauce and toss well to combine and heat through.
Nutrition Facts : Calories 262 kcal, ServingSize 1 serving
LEMON ASPARAGUS PASTA
This lemon asparagus pasta is not only super delicious but also very easy to make. It's basically a one pot recipe. And it's just the perfect recipe to embrace spring!
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 11
Steps:
- Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
- In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
- Add the uncoooked pasta, the vegetable broth, the coconut milk, and the lemon juice. Cook for 15-18 minutes. Stir a couple of times while cooking.
- When the pasta is al dente, stir in the lemon zest and the cooked asparagus. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
Nutrition Facts : Calories 539 kcal, Carbohydrate 70 g, Protein 17 g, Fat 25 g, SaturatedFat 17 g, Sodium 2579 mg, Fiber 10 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
PASTA WITH CREAMY ASPARAGUS
Provided by Marian Burros
Categories dinner, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for the pasta.
- Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes.
- Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt.
- Cook pasta according to package directions.
- Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
- Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 10 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 546 milligrams, Sugar 19 grams, TransFat 0 grams
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
VEGAN CREAM OF ASPARAGUS SOUP
Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.
Provided by Simone Maduro
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Asparagus Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
- Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
- Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g
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