Scrumptious Asparagus Lemon Pasta

Citrusy bright lemon, fresh asparagus, and pasta. So delicious, this recipe will become part of your summertime dinner rotation! Makes 4 servings.

Easy Ingredients

· 3 tablespoons divided, Villa Graziella Organic extra virgin olive oil.

· 1 cup Villa Graziella Organic Bianco Toscano IGT white wine. Dry wines; Albariño, Pinot Grigio or Sauvignon Blanc ok.

· 1-pound 16 ounces of dry pasta-bowtie, cavatappi or penne.

· 1-pound, asparagus, if possible similar in thickness. Washed, trimmed, and sliced on the diagonal into 2” pieces.

· 1 small onion peeled and chopped.

· 2 fresh garlic cloves thinly sliced.

· ½ cup heavy cream.

· ½ cup freshly grated Parmesan cheese, + extra for serving.

· ¼ cup fresh parsley, chopped.

· 1 fresh lemon, washed, dried, zested and juiced.

· 1 teaspoon each sea salt and freshly cracked pepper + extra to taste.

· ½ teaspoon crushed red pepper flakes.

Simple Directions

1. Heat 1 tablespoon olive oil in a large sauté pan or Dutch oven over high heat.

2. Add the asparagus pieces, sauté 10-12 minutes until crispy, tender. Season with a pinch of salt. Transfer to a plate and set aside.

3. In the same pan, heat remaining 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sauté until soft and golden, not brown. About 5 minutes.

4. Stir in the cream, white wine, lemon juice and zest to the pan.

5. Bring to a steady boil, stirring occasionally. Reduce heat to low, simmer 5-10 minutes.

6. Add salt, pepper, and the cheese to the sauce, stir to fully combine, continue to simmer on low allowing the sauce to thicken and flavors to blend.

7. As the sauce cooks, bring a large pot of water to a boil. Salt the water and cook the pasta one minute less than package directions. Pasta will continue to cook after draining.

8. Ladle approx. 1/2 cup of pasta cooking water and set aside. Drain the pasta and add it to the sauce. Mix in the asparagus and parsley. Stir ¼-cup of the pasta water into the sauce and mix. Set aside remaining water if needed.

9. Add the crushed red pepper and mix the pasta until thoroughly coated.

10. Season to taste with cheese, salt, pepper. Serve & enjoy!

Helpful Hints:

Ø Prep. the ingredients beforehand and cook when ready.

Ø Sautéing asparagus keeps them tender, crisp with a bright green color.

Ø The white wine balances the cream and Parmesan cheese for a tasty, fresh emulsion.

Ø Substitute wine with a mixture of chicken or vegetable broth, a splash of white vinegar.

Ø The starch from the pasta water helps the sauce evenly coat the pasta.

Ø Add cooked chicken or seared shrimp for extra protein.

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