Creamy Lemon and Garlic Asparagus on Pasta Recipe

Creamy, lemony and garlicky pasta with asparagus
Yield: 4    Preparation Time: 25 minutes    Cooking Time: 7 minutes
The creaminess of this dish goes really goes well with the minced garlic and the nutty flavor of the asparagus. An asparagus dish you won’t be embarrassed to serve your guests.


350g of fresh asparagus, sliced in two-inch pieces
225g of rotini, cooked according to package instructions, drained and put in a bowl with cover to keep it warm
110g of patty pan squash, halved (you can use 1 medium-sized zucchini as a substitute)
115g of whipping cream
1tbsp of butter
2 cloves of garlic, crushed, peeled and minced
2tsp of lemon peel, shredded finely

Recipe Instructions

Cooking the veggies

Put a large skillet over medium heat. Melt the butter and once clear, sauté the garlic until it starts releasing its fragrance. Then, add the asparagus and patty pan squash (or zucchini). Stir and allow it to cook until the texture has been tender-crisp. This should take about two to three minutes. Once cooked, transfer the vegetables in the bowl of cooked pasta using a slotted spoon.

Cooking the sauce

Get another skillet and combine the lemon peel and whipping cream together. Stir and then let it simmer until the liquid has been reduced to about 1/3 of a cup. This should take about two to three minutes. Then, turn off heat.

Before serving the pasta, pour your preferred amount of sauce over the noodles. Toss gently until all the pasta has been coated with creamy, lemony sauce. Serve hot or warm.