Angel Hair Pasta With Asparagus And Lemon Cream Sauce Recipe

I absolutely adore this recipe because it flawlessly combines the light, fresh flavors of lemon and asparagus with the comforting richness of a creamy Parmesan sauce. Plus, it’s quick and simple to whip up, making it perfect for those cozy weeknight dinners where you want something delicious without all the fuss!

I adore crafting new, exciting culinary experiences, such as Angel Hair Pasta with Asparagus and Lemon Cream Sauce. This dish unites delicately cooked asparagus with the sharp bite of lemon and the rich, heavy nature of cream and Parmesan.

And let me be crystal clear: It is light, yet fulfilling, as a dinner option. My recent preference has been to “sauce” the dish with something fresh.

It is, after all, the summer season. And what says summer more than fresh basil?

Ingredients

Angel Hair Pasta:
Pasta that is quick to cook, light in texture, and tender to the bite is a rich source of carbohydrates.

Asparagus:
Rich in fiber and vitamins, imparts a fresh, earthy taste.

Garlic:
Full of antioxidants, enhances taste with a sharp flavor.

Heavy Cream:
Imparts richness and creaminess, and is a source of fat.

Lemon Zest & Juice:
Contributes radiance and a zesty taste, teeming with vitamin C.

Parmesan Cheese:
Contributes umami and richness, contributes calcium and protein.

Olive Oil:
Nutritious lipids, delicate fruity taste, good for the heart.

Ingredient Quantities

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• 8 oz angel hair pasta
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped (optional)
• Lemon slices, for garnish (optional)

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Instructions

1. In a sizeable pot, bring salted water to a boil. Cook the angel hair pasta following the directions on the package until it reaches al dente. Drain and put aside.

2. In a large skillet over medium heat, warm the olive oil. Add the asparagus and sauté for 3-4 minutes until tender-crisp.

3. Mix in the minced garlic, and keep cooking for about a minute, until it becomes aromatic.

4. Lower the heat to low, then add the heavy cream. Mix in the lemon zest and lemon juice.

5. The sauce should be simmered gently for 2-3 minutes so it can thicken a bit. You can add salt and pepper to taste before serving.

6. Add the cooked angel hair pasta to the skillet and toss to coat the pasta in the lemon cream sauce.

7. Mix in the grated Parmesan cheese, stirring well until the cheese has melted and become part of the dish.

8. Take the skillet off the heat and add the fresh basil, if you’re using it.

9. Present the pasta right away, perhaps with lemon slices as a garnish.

10. Savor your Angel Hair Pasta with Asparagus and Lemon Cream Sauce with whatever you choose to accompany it.

Equipment Needed

1. Sizeable pot
2. Large skillet
3. Wooden spoon or silicone spatula
4. Measuring cups
5. Measuring spoons
6. Zester or grater
7. Colander
8. Knife
9. Cutting board

FAQ

• Q: Can I use a different type of pasta?Yes, you can use spaghetti or fettuccine, but keep in mind that cooking times may vary slightly.
• Q: How do I prepare the asparagus?A: Before cooking, trim the woody ends and cut the asparagus into 1-inch pieces.
• Q: What if I don’t have heavy cream?You can use half-and-half as a substitute, but your sauce will be less rich and creamy.
• Q: Is the basil necessary?Optional, but lovely: the fresh flavor of basil makes the dish sing.
• Q: How can I make it vegan?Use a cream alternative from plants, and substitute in a vegan Parmesan.
• Q: Can I prepare this dish in advance?A: You can serve it freshly made, but the sauce can be made ahead and combined with the pasta just before serving.
• Q: How should leftovers be stored?Leftover foods can be stored in a container that is airtight in the fridge for as long as 2 days and should be reheated before serving.

Substitutions and Variations

Angel hair pasta, 8 ounces, can be replaced with spaghetti or fettuccine.
Broccoli florets or green beans can be substituted for asparagus in a recipe that calls for 1 lb.
Half-and-half or coconut cream can be used as a non-dairy substitute in place of 1 cup heavy cream.
1 tablespoon lemon zest can be replaced with 1 teaspoon of lemon extract.
A substitute for 1/2 cup grated Parmesan cheese is 1/2 cup grated Pecorino Romano cheese. If you want a vegan option, use nutritional yeast.

Pro Tips

1. Reserve Pasta Water Before draining the pasta, reserve about 1/2 cup of the pasta water. You can use this starchy water to help thin out the sauce if it becomes too thick and to help the sauce adhere better to the pasta.

2. Use Fresh Lemon For the best flavor, use freshly squeezed lemon juice and freshly grated zest. This will enhance the citrus notes in the dish and add a bright, fresh element.

3. Adjust Creaminess If you prefer a richer sauce, you can use a combination of heavy cream and half-and-half. Alternatively, if you want a lighter version, consider using a mixture of heavy cream and milk.

4. Al Dente Pasta Ensure the pasta is cooked to al dente as it will continue to cook slightly when tossed in the sauce. This texture will hold up better and provide a satisfying bite.

5. Cheese Variety For added depth of flavor, consider incorporating a bit of Pecorino Romano cheese along with the Parmesan. It adds a slightly sharper taste that complements the lemon and asparagus.