Description
A delicious and creamy pasta dish featuring bucatini, garlic, peas, and asparagus, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 ounces bucatini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup frozen peas
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bucatini pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the frozen peas and asparagus to the skillet. Cook for about 5-7 minutes, or until the asparagus is tender and bright green.
- Stir in the lemon zest, salt, and pepper. Gradually add the grated Parmesan cheese, stirring until melted and creamy.
- Add the cooked bucatini to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a protein boost, add cooked chicken or shrimp to the dish.
- Swap out asparagus for broccoli or spinach for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg