Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 107 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Asparagus and Arugula Spaghetti with Lemon and Pine Nuts
Yield : 4 servings
Ingredients
- 14 oz dried spaghetti
- 1/2 lb asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup heavy cream
- 2 clove garlic, minced
- Grated zest of 1 lemon
- Salt and white pepper
- 4 tablespoons pine nuts, toasted
- 1 bag (about 5 ounces) baby arugula
Directions
Cook pasta, following package instructions.
Steam asparagus for 5 minutes.
Meanwhile, place the heavy cream in a small sauce pan and add the garlic and lemon zest. Simmer gently for a couple minutes, season with salt and white pepper.
Drain the pasta, reserving about 1/4 cup of the cooking water and return the pasta to the pot. Add the asparagus, cream mixture and toasted pine nuts. Add the arugula and reserved cooking water and stir until the leaves are slightly wilted. Serve immediately.
© 2012 Jon Ashton
Note from Cookstr's Editors
Nutritional information is based on 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
552 kcal
12 % daily value
17 % daily value
6 % daily value
545 mg
101 mg
17 g
5 g
5 g
80 g
41 mg
319 mg
8 g
19 g
31 % daily value
