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One-Pot Pasta with Asparagus and Lemon on a plate

One-Pot Pasta with Asparagus and Lemon

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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces linguine or fettuccine pasta
  • 1 pound fresh asparagus trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic thinly sliced
  • 3½ cups vegetable or chicken broth
  • 1 cup frozen peas
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 1/2 cup heavy cream or half-and-half
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons butter
  • 1/4 cup fresh basil leaves torn
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Heat oil in a large deep skillet or pot over medium heat. Cook garlic about 1 minute until fragrant, not browned.
  2. Add pasta, asparagus, and broth. Season with salt, pepper, and optional red pepper flakes; stir.
  3. Bring to a boil over medium-high; reduce to medium. Cook uncovered 10-12 minutes, stirring frequently to prevent sticking, until pasta is nearly al dente.
  4. Add peas; cook 2-3 minutes more until pasta is tender and most liquid absorbs.
  5. Remove from heat; stir in cream, butter, lemon zest, and juice until butter melts and everything combines.
  6. Stir in Parmesan and basil until cheese melts into creamy sauce. Adjust seasoning; serve immediately with extra Parmesan.