Health

Pappardelle with Lemon Gremolata and Asparagus

Pappardelle with Lemon Gremolata and Asparagus Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 small garlic clove, diced
  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 8 ounces pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing)
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation


1. To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.

2. Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.

3. Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. 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. Add half of gremolata to pan; cook 1 minute, stirring constantly.

4. Transfer to serving bowls; top with remaining gremolata. Serve immediately.


  • Prep Time:
  • Cook Time:
  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 179
Fat per serving: 7g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 25g
Fiber per serving: 2g
Cholesterol per serving: 45mg
Iron per serving: 2mg
Sodium per serving: 106mg
Calcium per serving: 27mg

Good to Know

Zest up this dish with lemon, garlic, and a splash of cream. Blend in asparagus spears for a solid serving of vitamin K and folate.