Fusilli with Lemon Cream Sauce Asparagus and Peas
Brighten up your pasta night with this irresistible Fusilli with Lemon Cream Sauce, Asparagus, and Peas recipe! Featuring tender fusilli pasta tossed in a velvety lemon cream sauce, this dish combines the zesty freshness of lemon with the vibrant crunch of asparagus and sweet bursts of peas. A touch of garlic, melted Parmesan cheese, and a sprinkle of fresh parsley elevate the flavors to gourmet levels, while the creamy sauce clings to each twist of pasta for an indulgent bite. Perfect for a quick yet elegant dinner, this 35-minute recipe is ideal for spring or any time you’re craving a light yet satisfying meal. Garnish with extra Parmesan for a cheesy finish and serve immediately for a restaurant-quality experience at home.
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Ingredients
- 12 oz fusilli pasta
- 1 bunch asparagus
- 1 cup peas
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente, reserving 1 cup of pasta water before draining.
Step 2
While the pasta cooks, prepare the asparagus by trimming the tough ends and cutting the spears into 1-inch pieces.
Step 3
In a large skillet over medium heat, add olive oil. Sauté the asparagus for 2-3 minutes, or until tender-crisp. Add the peas and sauté for an additional 1-2 minutes, then transfer to a plate and set aside.
Step 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 5
Stir in the heavy cream, lemon zest, and lemon juice. Bring the mixture to a gentle simmer and let cook for 3-4 minutes, stirring occasionally, until slightly thickened.
Step 6
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and incorporated, creating a smooth sauce.
Step 7
Return the cooked asparagus and peas to the skillet and toss to combine.
Step 8
Add the drained fusilli to the skillet and toss everything together, adding reserved pasta water a little at a time if the sauce seems too thick.
Step 9
Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1303.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2865.5 |
| Total Fat 148.4g | 0% |
| Saturated Fat 81.5g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 382mg | 0% |
| Sodium 3841.6mg | 0% |
| Total Carbohydrate 288.4g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 23.4g | |
| Protein 90.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1136.3mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1837.0mg | 0% |
Source of Calories