Ingredients for Angel Hair Pasta With Creamy Asparagus
- 8 ounces angel hair pasta
- 1 pound asparagus
- 2 tablespoons butter
- green onion
- 2 cloves garlic
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- juice of 1/2 lemon
- freshly ground black pepper (to taste)
- 1/2 cup chopped yellow onion
- salt (to taste)
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How to Make Angel Hair Pasta With Creamy Asparagus
- Snap off the tough ends of 1 pound asparagus and cut into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add asparagus and cook for 5 minutes, or until tender-crisp. Immediately transfer to an ice bath to stop the cooking process and preserve the vibrant green color.
- While asparagus cooks, melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1/2 cup chopped yellow onion and 2 cloves minced garlic. Cook for 5 minutes, or until softened.
- Stir in 1/4 teaspoon red pepper flakes (or more, to taste).
- Pour in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Add the juice of 1/2 lemon. Simmer for 5 minutes, or until the sauce slightly thickens.
- Add the cooked asparagus to the sauce and season with freshly ground black pepper to taste.
- Cook 8 ounces of angel hair pasta according to package directions until al dente. Drain well.
- Toss the pasta with the creamy asparagus sauce. Serve immediately, topped with extra Parmesan cheese and red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
109g
Carbs
16g
