Pasta with asparagus & lemon mascarpone sauce Recipe
Pasta with asparagus & lemon mascarpone sauce
Difficulty: Easy
Chef's Note

This elegant pasta supper comes together in minutes and has bright lemony flavour.

(1) In case you don’t have fresh lemons or a clove of garlic, always have a bottle of ReaLemon or ReaLemon + garlic on hand. You’ll be hooked in no time! Three tablespoons of ReaLemon equals the juice of an average lemon.

For 6 servings

- 300 g asparagus, woody stems trimmed
- 12 oz / 380 g spaghettini noodles
- 1 cup / 250 ml mascarpone cheese
- ¼ cup / 60 ml ReaLemon* Flavour Infusions - Garlic or 1-1/2 lemon (juice) + 1/2 garlic clove (1)
- ⅔ cup / 170 ml grated parmesan cheese (plus extra for serving)
- ⅓ cup / 85 ml very thinly sliced, oil packed sun-dried tomatoes
- ¼ cup / 60 ml each chopped basil and parsley
- ½ Tsp. each salt and freshly ground black pepper
  1. Slice asparagus spears in half crosswise then again lengthwise (or thirds if very thick).
  2. Cook spaghettini in a large pot of boiling, well-salted water according to package timing.
  3. Add asparagus during the last 3 minutes of cooking. Measure out 1 1/2 cups (375 mL) of the cooking water before draining pasta.
  4. Return drained pasta and asparagus to pot. Add mascarpone, ReaLemon Flavour Infusions - Garlic, and 1 cup (250 mL) reserved cooking water; tossing until pasta is well coated.
  5. Add Parmesan, sun-dried tomatoes, basil, parsley, salt and pepper; tossing to combine. (Adjust consistency with additional pasta water as needed.) Serve immediately, with extra cheese at the table.
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