Pasta asparagi e panna

RECIPE BY Jessica | Chef & Author

Irresistible pasta with asparagus and creamy sauce!

Amount

servings

Ingredients list

400 g Tagliatelle
350 g green asparagus
200 ml liquid cream
1 onion
olive oil extra virgin
parmesan cheese to taste (shop here)
Salt to taste
pepper to taste
thyme to taste
lemon zest to taste

Difficulty: easy

Cost: low

Calories: 583kcal

Prep: 15

Cook: 15

Total: 30

sugar free

vegetarian

Difficulty: easy

Cost: low

Calories: 583kcal

Prep: 15

Cook: 15

Total: 30

sugar free

vegetarian

Directions

First wash the asparagus, cut off the woody part of the stalk and peel off the stalk a little. Then cut into pieces of about 1 cm in length.
Bring a pot with plenty of salted water to a boil.
Peel the onion, chop finely and sauté lightly in a pan with a dash of olive oil. Then add the asparagus pieces, season with salt, pepper and thyme and cook over high heat for about 5 minutes.
Then remove the asparagus tips from the pan and set aside. Then pour the fresh liquid cream into the pan and add some grated lemon zest. Mix everything well and simmer on low heat.
In the meantime, add the tagliatelle to the boiling salted water and cook al dente according to package directions.
Then drain the finished pasta directly into the pan. Add the asparagus tips again, mix everything carefully and let it stand for a short time.
Finally, place in deep plates, garnish with freshly shaved Parmesan shavings and serve hot.
Buon appetito!

Calories: 583kcal (29%)Carbohydrates: 79g (26%)Protein: 18g (36%)Fat: 23g (35%)Saturated fatty acids: 13g (65%)Trans fatty acids: 1gCholesterol: 141mg (47%)