Pappardelle with Lemon Gremolata and Asparagus
by Emnardo
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INGREDIENTS
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon finely grated lemon zest
- 1 small garlic cloved ; diced
- 8 ounces uncooked pappardelle
- 8 ounces pencil thin asparagus spears ; cut into 2 inch long slices (snap off tough ends before slicing)
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (944g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1888 | ||
| Calories from Fat: 137 (7%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1888
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