Lemony Brown Butter Asparagus Penne
Foto: Host The Toast — Morgan
Ingredients
- 1 pound asparagus, trimmed and cut into penne-sized pieces
- 1 pound penne pasta
- 1/2 cup butter (1 stick)
- 4 cloves garlic, minced
- 2 lemons
- 1/2 cup freshly shredded parmesan cheese
- Kosher salt and black pepper, to taste
Steps
-
Bring a large pot of salted water to a boil. Add in the asparagus and boil until bright green, about 2 minutes. Using a slotted spoon, remove the asparagus from the pot and transfer to a colander to drain off excess water. Add the penne to the pot of boiling water and cook according to package directions until the pasta is al dente.
-
In a separate, large pot or high-walled skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until golden-brown and nutty in aroma. Add in the minced garlic and cook until fragrant, about 1 minute. Stir the cooked asparagus and penne into the brown butter, tossing to coat. Continue to cook for 2-3 minutes, stirring constantly. Remove from heat.
-
Stir in half of the parmesan cheese. Squeeze the juice of 2 lemons into the pasta mixture, being careful to avoid any seeds. Season with salt and pepper, to taste.
-
Top with lemon zest and the remaining parmesan cheese, to serve.
Loading comments...