Penne With Asparagus and Lemon-Parmesan Cream

READY IN: 25mins
Ingy
Recipe by Ingy

This is similar but better then a dish served at my favorite restaurant Abruzzo in Hood River, Oregon.

Top Review by Kelly_Green

This was absolutely delicious! I made a couple minor alterations because I wanted to use what I already had on hand... half and half in place of the cream, and a combination of asiago and romano cheeses rather than parmesan.. I will definitely make it again!

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
  2. Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
  3. Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
  4. Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
  5. Serve with a sprinkling of the remaining Parmigiano-Reggiano.

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