Pappardelle with Lemon Gremolata and Asparagus

Name: Pappardelle with Lemon Gremolata and Asparagus
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing); 2 Tbsps chopped fresh flat-leaf parsley; 1 small garlic clove, diced; 79 milliliters heavy cream; 1 teaspoon finely grated lemon zest; 227 grams uncooked pappardelle (wide ribbon pasta); 0 teaspoons freshly ground pepper; 1 teaspoons salt

Pappardelle with Lemon Gremolatan and Asparagus might be just the side dish you are searching for. One portion of this dish contains approximately 7g of protein, 7g of fat, and a total of 200 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pencil-thin asparagus spears, flat-leaf parsley, pappardelle, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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

Ingredients you will need

Lemon Zest

Parsley

Garlic

Equipment you will use

Bowl

Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking.

Ingredients you will need

Asparagus

Pasta

Equipment you will use

Sauce Pan

Drain in a colander; rinse with cold water.

Ingredients you will need

Water

Equipment you will use

Colander

Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Cream

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cream

Pasta

Equipment you will use

Frying Pan