Pasta with Lemon-Asparagus Sauce Recipe
1 pound fresh asparagus
1 teaspoon lemon zest
1 tablespoon olive oil
2 cups uncooked pasta
¼ cup freshly grated Parmesan cheese
Cut asparagus into 1-inch pieces, separating out the tips. Cook asparagus stems in 5-6 quarts boiling water until very tender, about 6-8 minutes. Reserving cooking water, remove stems with a slotted spoon and drain in a colander. Place asparagus stems in a food processor or blender. Add lemon zest, oil and ½ cup cooking water to the asparagus stems and puree. Place asparagus puree in a medium saucepan. Cook asparagus tips in the same water until just tender, about 3-5 minutes. Reserving cooking water, remove asparagus tips with a slotted spoon and drain in a colander. Rinse asparagus tips with cold water and drain well.
Cook pasta in reserved asparagus cooking water until tender. Reserve 2 cups cooking water and drain pasta. Combine pasta, asparagus tips and ½ cup reserved water with the asparagus puree and cook over high heat, stirring constantly. Add reserved cooking water as needed to keep moist. Sprinkle with cheese, toss to coat and serve.
Makes 4 Servings
Serving Size: approx. 10 ounces
Nutrients per serving:
Calories: 227
Total fat: 6 grams
Saturated fat: 2 grams
Cholesterol: 4 mg
Sodium: 95 mg
Carbohydrate: 35 gram
Protein: 9 grams
Dietary fiber: 3 grams
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