Creamy Asparagus and Lemon Zest Orecchiette
A fresh and comforting pasta dish featuring tender asparagus, bright lemon zest, and a creamy sauce made with cream cheese and Parmesan. Ready in about 30 minutes, perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces orecchiette pasta
- 1 bunch fresh asparagus (12–14 spears), trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional), a pinch
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of orecchiette pasta and cook according to package directions (usually 9-11 minutes) until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, trim woody ends from asparagus and cut spears into 1-inch pieces.
- In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
- Add asparagus pieces to the skillet and cook, stirring occasionally, for 4-5 minutes until bright green and just tender.
- Lower heat to medium-low and add 4 ounces of softened cream cheese. Stir until melted and combined with butter and garlic.
- Pour in 1/2 cup heavy cream and stir gently to blend. Add reserved pasta water if sauce is too thick.
- Stir in 1 cup grated Parmesan cheese until melted and sauce is silky.
- Add cooked orecchiette pasta to the skillet and toss gently to coat with sauce and asparagus.
- Grate zest of 1 lemon directly into the pan and squeeze in 1 tablespoon fresh lemon juice. Stir to combine.
- Season with salt, freshly ground black pepper, and red pepper flakes if using. Adjust seasoning to taste.
- Remove from heat and garnish with chopped fresh parsley. Serve immediately warm.
Notes
Reserve pasta water to loosen the sauce if needed. Use softened cream cheese to avoid clumps. Avoid overcooking asparagus to keep a slight snap. Rewarm gently with a splash of pasta water if sauce thickens before serving.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 420
- Fat: 18
- Carbohydrates: 45
- Protein: 14
Keywords: creamy pasta, asparagus recipe, lemon zest pasta, orecchiette, easy dinner, spring recipe, fresh pasta dish