Description
A bright, silky lemon pasta with tender asparagus and a light cream sauce finished with Parmesan and a crunchy lemon-panko topping. Fresh, vibrant, and perfect for an easy but elegant dinner.
Ingredients
8 oz pasta (like penne or rigatoni)
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 tablespoon all-purpose flour
1/4 teaspoon red pepper flakes
1/4 cup low-sodium chicken broth or white wine
1/2 cup heavy cream
1/2 cup skim milk
1 teaspoon lemon zest
1 1/2 - 2 tablespoons lemon juice
1/3 cup freshly grated Parmesan cheese + 1 tablespoon for the topping
Salt and pepper, to taste
1/2 bunch asparagus, trimmed and cut into 2-inch pieces (10 - 12 medium spears)
Fresh parsley, chopped (optional, for garnish)
Panko Topping
2 tablespoons panko
1 teaspoon olive oil
1 tablespoon Parmesan
1/2 teaspoon lemon zest
1/2 tablespoon pine nuts, lightly toasted
Instructions
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant; remove and set aside. In the same pan, heat olive oil and add panko. Toast until golden brown. Remove from heat and stir in lemon zest and toasted pine nuts. Cool slightly before adding the Parmesan cheese. Set aside.
- Bring a small pot of salted water to a boil. Add asparagus and blanch for 1 1/2 –2 1/2 minutes, until bright green and slightly tender. Transfer immediately to an ice bath to stop the cooking process. Drain and set aside.
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
- In a large skillet over medium heat, melt the butter. Add garlic and red pepper flakes and sauté for about 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute. Slowly pour in the chicken broth or white wine while whisking constantly to prevent lumps. Add the cream and skim milk, whisking until smooth.
- Stir in lemon juice, lemon zest, and season with salt and pepper to taste. Simmer for 3–4 minutes until slightly thickened. Remove from heat and add the parmesan cheese, whisk until smooth.
- Add the cooked pasta and blanched asparagus to the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve warm, topped with the crunchy panko–pine nut mixture and a sprinkle of chopped parsley if desired.
Notes
Freshly grated Parmesan is essential. Pre-shredded cheese won’t melt smoothly and can make the sauce gritty.
If your sauce thickens too much while tossing, loosen it with a little reserved pasta water, a little at a time, until it turns glossy again.
Taste before serving and adjust the lemon. A little extra squeeze at the end makes it brighter, but too much can tip it into sharp.
This is best served right away. If it sits too long, the sauce will tighten — pasta water brings it back to life.
Leftovers keep well in the refrigerator for up to two days. Reheat gently on the stove with a splash of milk, broth, or white wine to loosen the sauce and revive it. Avoid overheating, as the sauce can separate and the asparagus will soften quickly.
- Prep Time: 15 minutes
- Cook Time: 20 mintues
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian