Creamy Bucatini Dream! Easy Dinner
Enjoy this creamy garlic bucatini with tender asparagus and rich heavy cream for an effortless, delicious weeknight meal.
Ingredients
- 1/2 pound DeLallo Bucatini Pasta
- 2 tablespoons butter
- half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)
- 4 cloves garlic, grated
- 3/4 cup chicken or vegetable broth
- 1 cup heavy cream
- half of a bag of frozen peas (about a heaping cup)
- zest of one lemon
- lemon juice to taste
- salt and pepper to taste
Instructions
- Cook pasta to al dente according to package directions.
- Melt butter over medium heat. Add asparagus and cook for 5 minutes, until soft and bright green.
- Add garlic and sauté for 1-2 minutes, until fragrant.
- Add broth and heavy cream; bring to a low simmer. Once it thickens into more of a sauce, add in the frozen peas for the final few minutes of cooking.
- Season with the lemon juice, lemon zest, salt, and pepper.
- Toss the sauce with the pasta; keep it all over low heat for a few minutes so the pasta and the sauce really come together. Let stand for a few minutes if necessary for everything to thicken and the sauce to really cling on to the pasta.
Notes
- Use fresh, good-quality bucatini for the best texture.
- Don't overcook the asparagus; it should retain a slight crispness.
- Adjust lemon juice and zest to your personal preference for brightness.
- For a richer sauce, ensure the heavy cream is reduced slightly. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the asparagus; it should retain a slight crispness.
- Adjust lemon juice and zest to your personal preference for brightness.
- For a richer sauce, ensure the heavy cream is reduced slightly. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.