1. To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.
2. Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.
3. Heat the same saucepan over medium heat; add cream, 1/2 tsp salt, and 1/8 tsp pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly.
4. Transfer to serving bowls; top with remaining gremolata. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (944g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 137 (7%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 54.3mg||17 %|
|Sodium 20.9mg||1 %|
|Potassium 78.1mg||2 %|
|Total Carbohydrate 449.3g||132 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 448.5g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1888
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