Print20-Minute Garlic Cream Bucatini with Spring Peas and Asparagus
Make this light, restaurant-quality Garlic Cream Bucatini for a quick weeknight dinner. This easy vegetarian pasta features tender asparagus and sweet peas in a bright, herby sauce perfect for a spring evening.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 oz bucatini pasta
- 4 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh or frozen peas
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup reserved pasta water
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Cook the bucatini according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Add the asparagus pieces to the skillet. Sauté for 3 minutes until they begin to turn bright green.
- Add the peas to the skillet and cook for 2 more minutes until tender-crisp.
- Reduce the heat to low. Pour in the heavy cream and stir to combine with the vegetables. Let it warm through for 1 minute.
- Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach a creamy consistency.
- Add the cooked bucatini to the skillet. Toss everything together until the pasta is fully coated in the garlic cream sauce.
- Stir in the fresh parsley and chives. Season generously with salt and pepper.
- Serve immediately with extra Parmesan cheese on top.
Notes
- For a brighter flavor, add the zest of half a lemon to the sauce when you add the cream.
- If you do not have bucatini, spaghetti or linguine works well for this light creamy pasta recipe.
- To keep this dish quick, blanch the asparagus and peas in the boiling pasta water for the last 2 minutes of the pasta cooking time, then drain them with the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 350
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 5
- Protein: 22
- Cholesterol: 90
Find it online: https://purecookingjoy.com/garlic-cream-bucatini-spring-peas/