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fresh pasta with lemon garlic cream sauce and roasted asparagus recipe - Fresh Pasta with Lemon Garlic Cream Sauce and Roasted Asparagus served in a white bowl overhead view
Chloe

Fresh Pasta with Lemon Garlic Cream Sauce and Roasted Asparagus

fresh pasta with lemon garlic cream sauce and roasted asparagus recipe made easy at home. A bright, creamy lemon garlic sauce clings to tender fresh pasta, to
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method

Ingredients
  

For the Roasted Asparagus
  • 1 bunch (about 1 lb) asparagus tough ends trimmed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Pasta
  • 1 lb fresh fettuccine or tagliatelle
  • 1 tbsp salt for pasta water
For the Lemon Garlic Cream Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream room temperature
  • 1 lemon zest and juice (about 2 tbsp juice)
  • 1/2 cup Parmesan cheese finely grated, plus more for serving
  • 1/4 tsp red pepper flakes optional
  • to taste salt and black pepper
Garnish
  • 2 tbsp fresh basil or parsley torn or chopped, optional
  • for serving extra Parmesan shaved or grated

Method
 

  1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss asparagus with olive oil, salt, and pepper. Arrange in a single layer and roast for 12-15 minutes, until tender and lightly charred at the tips. Remove and set aside.
  2. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Drop in the fresh pasta and cook until just al dente, about 2-3 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta (do not rinse).
  3. While the asparagus roasts and water boils, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute (do not brown). Pour in the heavy cream, lemon zest, and lemon juice. Whisk to combine and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat to low, then whisk in the grated Parmesan until smooth. Season with salt, pepper, and red pepper flakes if using.
  4. Add the drained fresh pasta directly into the skillet with the cream sauce. Toss gently with tongs, adding reserved pasta water a splash at a time, until the sauce coats each strand and is silky. Turn off the heat.
  5. Divide the pasta among plates or shallow bowls. Arrange roasted asparagus spears on top or alongside. Finish with a shower of extra Parmesan, fresh herbs if using, and an extra crack of black pepper. Serve immediately.