It is officially spring and we have Spring Fever! Even thought the weather still has some catching up to do, we have decided to share this delicious spring time dinner. This Lemon Asparagus Pasta tastes fresh and light but is very filling! Now all we need is some warm, sunny weather and for the rest of the stubborn snow to melt. Then it will really feel like spring time!
LEMON ASPARAGUS PASTA
- 8 ounces bow-tie pasta
- 1-1/2 pounds fresh asparagus, woody ends trimmed
LEMON SAUCE
- 1 tablespoon unsalted butter
- 1 shallot, chopped fine
- 3/4 cup fat free half’n’half
- Zest from 3 lemons (about 2 tablespoons)
- Juice from 2 lemons (about 1/4 cup)
- 1/2 teaspoon kosher salt
- 0 – 2 teaspoons sugar
- About 1/3 cup fresh dill, chopped
- Freshly grated black pepper
- Grated fresh Parmesan cheese
Cook pasta in well-salted water and drain. Steam asparagus until just slightly underdone (it will finish cooking in the sauce). Cut into two-inch lengths.
Meanwhile, in a large skillet, melt butter on medium heat, add shallot and slowly soften. Add half’n’half, zest, lemon juice, salt and sugar. Stir in asparagus and gently warm until spears reach desired tenderness. Stir in hot pasta, letting it soak up sauce. Gently stir in dill and black pepper.
Transfer to serving bowls. Sprinkle with Parmesan. Serve and enjoy!
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