PENNE WITH ASPARAGUS AND LEMON-PARMESAN CREAM

Penne With Asparagus and Lemon-Parmesan Cream image

Provided by Ingy1171

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb penne pasta
1 lb asparagus, fiborous ends snapped off, peeled if thick, and cut into 2-inch pieces
1 cup freshly grated parmigiano-reggiano cheese (divided)
3 tablespoons whipping cream
fresh ground black pepper
sea salt
1/4 cup thinly sliced fresh chives
1 lemon, juice and zest of

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
Serve with a sprinkling of the remaining Parmigiano-Reggiano.

Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.8, Sodium 362.1, Carbohydrate 74.6, Fiber 11.8, Sugar 1.8, Protein 17.1