Ingredients
Pasta
- 340 g (12 oz) dried orecchiette pasta
- Sea salt (for pasta water, to taste)
- 250 ml (1 cup) reserved pasta water
Vegetables & Herbs
- 350 g (12 oz) asparagus, trimmed and cut into 2.5 cm (1 inch) pieces
- 100 g (3 cups) baby spinach
- 3 cloves garlic, finely chopped
- 3 tbsp fresh basil leaves, finely chopped
- 2 tsp lemon zest
- 1 tbsp lemon juice
Dairy & Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 310 ml (1 ¼ cups) heavy whipping/thickened cream
- 40 g (½ cup) freshly grated Parmesan cheese
Seasonings
- Sea salt and freshly ground black pepper, to taste
Instructions
- Boil Pasta: Put a large pot of water on to boil and generously salt it once boiling. Cook the orecchiette pasta until just al dente, about 9-11 minutes depending on package instructions. Before draining, reserve 1 cup (250 ml) of the pasta water for later use.
- Sauté Asparagus: In a large frying pan, heat 1 tbsp of extra virgin olive oil over medium-high heat. Add the asparagus and season with ¼ tsp each of salt and pepper. Sauté for 2-3 minutes until the asparagus is just fork-tender. Remove asparagus from the pan and set aside on a plate.
- Cook Garlic and Spinach: In the same pan, melt 2 tbsp of unsalted butter over medium heat. Add the finely chopped garlic and cook for about 1 minute, stirring frequently to prevent burning. Then add the baby spinach, cooking for another minute until wilted.
- Make Cream Sauce: Pour in 310 ml (1 ¼ cups) of heavy cream, then add 2 tsp lemon zest and 1 tbsp lemon juice. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the cream sauce thickens slightly.
- Toss Pasta and Vegetables: Add the drained pasta and the sautéed asparagus back into the pan. Toss everything together well, adding reserved pasta water a little at a time to loosen the sauce and achieve desired creaminess.
- Finish with Cheese and Basil: Turn off the heat and stir in 40 g (½ cup) freshly grated Parmesan cheese. Continue tossing to coat the pasta evenly in the creamy sauce. Adjust seasoning with salt and freshly ground black pepper to taste. Serve garnished with finely chopped fresh basil leaves.
Notes
- Use orecchiette pasta or any small pasta shape that holds sauce well.
- Extra virgin olive oil adds richness to sautéed asparagus; butter enhances cream sauce flavor.
- Heavy cream creates the creamy texture; substitute with half-and-half for lighter sauce but less richness.
- Freshly grated Parmesan provides the best flavor and melts smoothly into the sauce.
- Reserve pasta water to adjust the sauce consistency and help the sauce cling to the pasta.
- Season gradually and adjust salt and pepper according to taste, especially after adding cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
