Garlic cream bucatini with asparagus
This Garlic cream bucatini with asparagus combines a luscious creamy garlic sauce, tender bucatini pasta, and crisp spring asparagus for a flavorful, healthful meal. Perfect for quick, easy dinners!
Ingredients
- 1/2 pound DeLallo Bucatini Pasta
- 2 tablespoons butter
- Half bunch asparagus ends trimmed and sliced diagonally (about 1 1/2 cups cut)
- 4 cloves garlic grated
- 3/4 cup chicken or vegetable broth
- 1 cup heavy cream
- Half bag frozen peas (about 1 heaping cup)
- Zest of one lemon
- Lemon juice to taste
- Salt and pepper to taste
- Breadcrumbs for topping (see notes for shortcut)
Instructions
- Cook the bucatini according to the package instructions until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, melt the butter over medium heat in a large skillet. Add the asparagus slices and cook for 5 minutes, stirring occasionally, until tender but still vibrant green.
- Add the grated garlic to the skillet and sauté for 1 minute, until fragrant.
- Pour in the chicken or vegetable broth and heavy cream. Gently simmer over low heat until the sauce thickens slightly, about 5-6 minutes.
- Stir in the frozen peas and cook for another 2-3 minutes, just until they’re warmed through.
- Season the sauce with lemon zest, a squeeze of lemon juice, salt, and pepper to taste.
- Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Allow the pasta to sit off the heat for a couple of minutes to let the sauce cling beautifully to the bucatini.
- Serve warm, topped with breadcrumbs and optional rotisserie chicken or shrimp for added protein.
Notes
Breadcrumbs should be toasted for best flavor and texture. Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth or water to loosen the sauce.