Creamy Lemon Asparagus Pasta

Adapted from Bon Appetit
Serves 4-6
Printable Recipe

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
1/3 cup sundried tomatoes, thinly sliced
2 tablespoons chopped fresh parsley plus more for garnish
1/2 cup mascarpone cheese
Juice of 1/2 lemon
Crushed red pepper and garlic salt to taste

1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

2. Meanwhile, combine oil, lemon peel, sundried tomatoes, and chopped parsley in a large bowl.

3. Drain pasta and asparagus. Add hot pasta, asparagus, and mascarpone to bowl with lemon mixture. Toss to coat, distributing mascarpone as it melts. Season pasta to taste with salt or garlic salt, black pepper, and crushed red pepper. Garnish with additional parsley if desired.

Printed from Playing House