Description
A comforting yet fresh pasta dish, this garlic cream bucatini blends silky sauce, tender asparagus, and sweet peas into a bowl of springtime goodness. Ready in minutes and rich with flavor, it’s perfect for a weeknight dinner or a cozy gathering.
Ingredients
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8 oz bucatini pasta
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1 tbsp olive oil
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3 garlic cloves, minced
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1 cup asparagus, cut into 1-inch pieces
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1/2 cup frozen peas (thawed)
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1 cup heavy cream
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1/4 cup grated Parmesan cheese
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Salt & pepper, to taste
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Optional: lemon zest and extra Parmesan for garnish
Instructions
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Cook pasta: Boil bucatini in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
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Sauté veggies: In a skillet, heat olive oil. Sauté garlic until fragrant. Add asparagus and cook 3–4 minutes.
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Make sauce: Stir in cream and bring to a simmer. Add peas, Parmesan, salt, and pepper. Cook until thickened.
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Toss pasta: Add cooked bucatini and reserved pasta water as needed. Stir to coat evenly.
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Serve: Top with lemon zest and more Parmesan if desired. Serve warm.
Notes
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Swap heavy cream for half-and-half for a lighter version.
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Add red pepper flakes for a subtle kick.
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Bucatini can be replaced with spaghetti or fettuccine if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 540kal
- Sugar: 4g
- Sodium: 280mg
- Fat: 28g
- Carbohydrates: 60 g
- Fiber: 5g
- Protein: 15g