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Gravel & Dine

Creamy Lemon Bucatini with Roasted Asparagus

A light lemon cream sauce is tossed with pasta and roasted asparagus. A lighter and fresher take on the standard cream sauces.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3
Course: Main
Ingredients Method

Ingredients
  

  • 8 oz bucatini
  • Olive oil
  • ½ bundle of asparagus
  • Garlic powder
  • 2 lemons zested and juiced
  • 1 T orange juice
  • ¼ c heavy whipping cream
  • ½ c ricotta cheese
  • ¼ c chopped fresh chives
  • 1 t kosher salt
  • ½ t freshly ground black pepper
  • ½ c freshly grated Parmigiano-Reggiano cheese plus more to garnish

Method
 

  1. Preheat the oven to 400 degrees and line a baking sheet with tinfoil.
  2. Cook the pasta according to package directions. Drain and reserve ¾ c pasta water.
  3. Meanwhile, prepare the asparagus. Cut into 3 inch pieces. Toss with some olive oil and sprinkle with garlic powder. Bake for 8 minutes.
  4. Prepare the sauce by combining 6 tablespoons of the reserved pasta water, lemon zest and juice, orange juice, whipping cream, and ricotta in a blender. Blend until smooth.
  5. Heat a 12 inch skillet over medium heat. Add the sauce to the pan and cook until heated through. Add the pasta, chives, salt and pepper and toss together. Toss in the asparagus. Add some of reserved pasta water to thin the sauce if needed. Remove from heat and stir in the parmigiana-reggiano cheese.
  6. Garnish with parmesan cheese and lemon rind if desired.