Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Prep Time
10 Mins
Cook Time
15 Mins
Yield
Makes 6 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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