Photo: Stephanie Studer
Pappardelle with Asparagus and Cream
13 ingredients
Serves 2.
openrecipes
Enriched with a bit of cream, this elegant pasta makes an impressive main course for a spring celebration dinner.
Estimated Nutrition (whole recipe, rough)
290
Calories
13g
Protein
16g
Fat
25g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Kosher salt, to taste
- 1/4 lb. dried pappardelle
- 1/2 lb. thin asparagus spears, trimmed and cut on the diagonal
- into 2 1/2-inch pieces
- 1/3 cup heavy cream
- 1 Tbs. dry white wine
- 1 garlic clove, pressed
- 1/2 tsp. grated lemon zest
- 1/4 cup thinly sliced green onions
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for
- serving
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes