Ingredients for Baked Pasta With Asparagus Lemon And Mascarpone
- Olive Oil, quantity not specified
- Asparagus, quantity not specified
- Scallions, quantity not specified
- Lemons, quantity not specified
- 1 Lemon (for zest and juice)
- Fresh Thyme, quantity not specified
- Salt, to taste/as needed
- Butter, quantity not specified
- Flour, quantity not specified
- Milk, quantity not specified
- Mascarpone Cheese, quantity not specified
- 1/2 cup + remaining Parmigiano Reggiano Cheese
- Allspice, to taste
- Cayenne, to taste
- Fresh Breadcrumb, quantity not specified
- Fettuccine Pasta, quantity not specified
- Pignolis, quantity not specified
- Cooking Spray, as needed
- Pepper, to taste
- about 1 cup reserved Pasta Water
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How to Make Baked Pasta With Asparagus Lemon And Mascarpone
- Preheat oven to 450°F (232°C). Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Remove with a slotted spoon, immediately rinse under cold water to stop cooking, and drain well.
- Add fettuccine to the boiling water and cook until al dente, about 10 minutes. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add scallions and sauté for 1 minute.
- Add the cooked asparagus and sauté for another minute.
- Remove from heat and stir in half the lemon zest, lemon juice, thyme, salt, and pepper. Mix well and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, reduce heat, and cook until thickened, about 5 minutes, stirring frequently.
- Remove from heat and stir in mascarpone cheese, remaining lemon zest, and 1/2 cup Parmigiano-Reggiano. Whisk until smooth and creamy. Season with allspice, cayenne, salt, and pepper.
- In a small bowl, combine remaining Parmigiano-Reggiano cheese, breadcrumbs, salt, and pepper.
- Drain the cooked fettuccine and return it to the pot. Add the asparagus mixture, cheese sauce, and toasted nuts. Toss gently to combine. Add a little pasta water if needed to loosen the sauce.
- Pour the pasta mixture into the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered for 15-20 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
46g
Carbs
33g
