Colorful Pasta with Green Asparagus in Cream and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pasta, colored
- 500 g asparaus, reen
- 1 zucchini
- 3 spring onion (s)
- 200 g cherry tomato (s)
- 1 lemon (s), untreated
- 250 ml cream
- Olive oil, good
- Salt and pepper
- some chilli pepper (s)
- some paprika powder
- Parmesan
Print Recipe
Pin Recipe Instructions
- Bring water to the boil with a little salt in a large saucepan and cook the colorful pasta in it. Meanwhile, just remove the woody ends of the green asparagus (do not peel it) and cut into 3-4 cm pieces, wash the zucchini and cut into slices and sauté both in a separate pan for about 7-10 minutes in good olive oil, with Season salt and pepper. Take the pan off the heat when the asparagus is firm to the bite.
- Wash and finely chop the spring onions. Heat the olive oil in another (large, in which the entire dish can be cooked) pan (or casserole), add the chopped spring onions and rub the lemon zest completely into the pan. Let everything stew a little, then deglaze with the cream and the juice of the completely squeezed lemon and let everything simmer / reduce. Season to taste with salt, pepper, paprika powder and a little chilli pepper, although the sauce should keep a fresh note through the lemon.
- Meanwhile, wash the cherry tomatoes and cut them in half. Put the pasta, asparagus, zucchini and cherry tomatoes in the cream sauce and mix everything well over a high heat. Serve with freshly grated parmesan.
- A nice glass of light white wine goes well with it.
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