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Fusilli Pasta with Asparagus, Lemon, and Parmesan

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1/2 pound fusilli or rotini pasta
  • 1 tbs salted butter or ghee
  • 1 pound asparagus (trimmed and cut into 1 inch pieces)
  • 2 cloves garlic (thinly sliced)
  • 1/2 cup half & half
  • 1/2 cup parmesan cheese (finely grated)
  • 1 tsp lemon zest
  • 1 medium lemon (juiced)
  • 2 tbs chives (chopped)


  1. In a large pot, bring 2 quarts water to a boil.
  2. Stir in the past and salt and cook, stirring occasionally, until just shy of al dente.
  3. Reserve about 1 cup of the cooking water, then drain
  4. In the same pot over medium-high heat, melt the butter.
  5. Add the asparagus and 1/2 tsp salt, then cook, stirring often until tender-crisp, 2 to 4 minutes.
  6. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  7. Add the pasta and the half-and-half, then bring to a simmer.
  8. Reduce the heat to medium and cook, stirring, until most of the liquid has been absorbed and the pasta is al dente, 2 to 4 minutes.
  9. Remove from the heat and stir in the Parmesan, lemon zest, lemon juice, and enough reserved pasta water so the sauce is silky and clings to the noodles.
  10. Stir in the chives, season with salt and pepper, and serve sprinkled with additional cheese.


Source:  Milk Street

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Cuisine: Italian


  • Calories: 186
  • Fat: 6.39 g
  • Carbohydrates: 26.05 g
  • Protein: 8.5 g

Keywords: pasta

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