Ingredients

1 lb. penne pasta

1 lb. thin asparagus, trimmed and cut into 2″ pieces

3 Tbsp. extra-virgin olive oil, divided

1 small onion, diced

2 cloves garlic, thinly sliced

1/2 cup heavy cream

1 cup dry white wine, such as Sauvignon Blanc

1 lemon, zested and juiced

1 tsp. kosher salt

1/2 cup freshly grated Parmesan, plus more for serving

1/2 tsp. freshly ground black pepper, plus more for serving

1/4 cup fresh parsley, finely chopped

1/2 tsp. crushed red pepper flakes

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

Step 2: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the asparagus pieces and cook until they are crispy tender. Season with a pinch of salt, then transfer the asparagus to a plate and set aside.

Step 3: Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add the diced onions and sliced garlic, cooking until they soften and become fragrant, about 5 minutes.

Step 4: Stir in the heavy cream, white wine, lemon juice, and lemon zest. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes to allow the flavors to meld and the sauce to slightly thicken.

Step 5: Add the kosher salt, grated Parmesan, and freshly ground black pepper to the sauce. Reduce the heat to low and stir until the cheese has melted and the sauce is smooth.

Step 6: Turn off the heat. Add the cooked pasta, sautéed asparagus, and chopped parsley to the skillet. Toss everything together until well coated with the sauce. If the sauce is too thick, slowly add small amounts of the reserved pasta water until you reach your preferred consistency.

Step 7: Serve the pasta immediately, garnished with extra grated Parmesan, cracked black pepper, and crushed red pepper flakes to taste.

Tips & Variations

Try substituting penne with rigatoni or fusilli for a different texture that holds the sauce well.

Add a handful of toasted pine nuts or slivered almonds for extra crunch and flavor.

For a lighter version, use half-and-half instead of heavy cream.

If you prefer no alcohol, replace the white wine with extra vegetable broth and a splash of white wine vinegar.

FAQs

Can I use frozen asparagus for this recipe?

While fresh asparagus is best for texture and flavor, you can use frozen asparagus. Thaw and drain it well before cooking to avoid excess moisture in the dish.

What can I substitute for Parmesan cheese?

Pecorino Romano or Asiago cheese work well as substitutes and provide a similar salty, nutty flavor if you don’t have Parmesan on hand.