Description
A bright and creamy asparagus and lemon pasta dish featuring tender pasta tossed with sautéed leeks, asparagus, and peas in a zesty lemon cream sauce, finished with toasted lemon garlic breadcrumbs for a delightful crunch.
Ingredients
Scale
Pasta
- 16 ounces (454 g) dry spaghetti or pasta of your choice
Vegetables & Aromatics
- 1 leek, thinly sliced (can substitute with shallots)
- 6 garlic cloves, minced
- 1 pound (454 g) asparagus, cut into 2-inch pieces
- 1/2 cup (73 g) frozen green peas
Sauce
- 2 tablespoons olive oil
- 2 tablespoons (28 g) butter
- 1/2 cup (118 ml) heavy cream
- 1/2 cup (118 ml) reserved pasta water
- 1 large lemon, juiced and zested
- Salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons (4 g) fresh basil, chopped
- 2 tablespoons (8 g) fresh parsley, chopped
- 1/3 cup (33 g) parmesan, grated
Breadcrumb Topping
- 1 tablespoon olive oil
- 1 tablespoon (14 g) unsalted butter
- 1/2 cup (30 g) panko breadcrumbs
- 1 teaspoon (2 g) lemon zest
- 1/2 teaspoon garlic powder
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or your preferred pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
- Sauté the Aromatics: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the sliced leek (or shallots) and sauté until softened and fragrant, about 2-3 minutes.
- Add Vegetables: Stir in minced garlic, asparagus pieces, and frozen green peas. Sauté for 3-4 minutes, stirring occasionally, until the asparagus is bright green and just beginning to soften. Reduce the heat to medium.
- Prepare the Sauce: Add the heavy cream, reserved pasta water, lemon juice, salt, black pepper, basil, parsley, and lemon zest to the skillet. Stir to combine, then reduce the heat to a low simmer. Let the sauce cook and thicken for 2-3 minutes, tasting and adjusting lemon juice or salt as needed.
- Combine Pasta and Finish: Toss the cooked pasta and grated parmesan into the sauce. Mix well to coat the pasta evenly with the creamy sauce and vegetables.
- Prepare Flavored Breadcrumbs: In a separate skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add panko breadcrumbs, 1 teaspoon lemon zest, and garlic powder. Toast the breadcrumbs, stirring frequently, for 2-3 minutes until golden and fragrant. Adjust seasoning if necessary.
- Serve: Spoon the finished pasta onto plates and sprinkle generously with the toasted breadcrumbs. Garnish with more fresh herbs if desired. Serve immediately.
Notes
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Leeks can be substituted with shallots or onions if unavailable.
- For added protein, grilled chicken or shrimp can be incorporated.
- Adjust lemon juice to taste for desired tartness.
- To make it vegetarian, ensure the parmesan is vegetarian-friendly or use a dairy-free substitute.
- Panko breadcrumbs add a crunchy texture; omit for a softer dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
