Garlic Cream Bucatini with Peas and Asparagus Recipe
Introduction
This Garlic Cream Bucatini with Peas and Asparagus is a luscious, comforting pasta dish perfect for spring or anytime you want a creamy veggie-packed meal. The combination of tender asparagus, sweet peas, and a garlicky cream sauce makes every bite deliciously satisfying.
Ingredients
- 1/2 pound DeLallo Bucatini Pasta
- 2 tablespoons butter
- Half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)
- 4 cloves garlic, grated
- 3/4 cup chicken or vegetable broth
- 1 cup heavy cream
- Half a bag of frozen peas (about a heaping cup)
- Zest of one lemon
- Lemon juice to taste
- Salt and pepper to taste
- Golden crispies (breadcrumbs) for topping
Instructions
- Step 1: Cook the bucatini pasta to al dente according to the package directions. Drain and set aside.
- Step 2: Melt the butter over medium heat in a large skillet. Add the sliced asparagus and cook for about 5 minutes, until soft and bright green but still slightly firm.
- Step 3: Add the grated garlic to the skillet and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
- Step 4: Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a low simmer and cook until it thickens into a creamy sauce. Add the frozen peas during the last few minutes of simmering to heat through.
- Step 5: Season the sauce with lemon zest, lemon juice, salt, and pepper to taste. Toss the cooked bucatini in the sauce and keep over low heat for a few minutes so the pasta fully absorbs the flavors and the sauce clings to it.
- Step 6: Let the pasta stand for a few minutes if needed for the sauce to thicken further. Serve topped generously with golden crispies (breadcrumbs). For added protein, feel free to add rotisserie chicken or sautéed shrimp.
Tips & Variations
- Use panko breadcrumbs toasted in a bit of butter for extra crunchy golden crispies.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Swap asparagus with thinly sliced zucchini or green beans if asparagus is out of season.
- Add a pinch of red pepper flakes with the garlic for a slight kick.
- Leftover sauce can be stirred with a bit of reserved pasta water to refresh before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much. Avoid microwaving to preserve the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any long or tubular pasta like spaghetti, fettuccine, or penne works well with this creamy sauce. Bucatini is preferred for its hollow center, which holds the sauce nicely.
How can I make the breadcrumbs quickly?
Use store-bought panko breadcrumbs toasted lightly in a skillet with a little butter and garlic powder. This shortcut gives you crispy, flavorful golden crispies in minutes.
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Garlic Cream Bucatini with Peas and Asparagus Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and comforting Garlic Cream Bucatini with fresh asparagus, sweet peas, and a hint of lemon, topped with golden crispy breadcrumbs for added texture. Perfectly cooked bucatini pasta is tossed in a rich garlic cream sauce that balances fresh and vibrant flavors in a simple yet elegant weeknight meal.
Ingredients
Pasta
- 1/2 pound DeLallo Bucatini Pasta
Vegetables
- Half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)
- Half a bag of frozen peas (about a heaping cup)
- 4 cloves garlic, grated
Liquids and Dairy
- 2 tablespoons butter
- 3/4 cup chicken or vegetable broth
- 1 cup heavy cream
Seasonings and Toppings
- Zest of one lemon
- Lemon juice to taste
- Salt and pepper to taste
- Golden crispies aka breadcrumbs for topping (see notes for a shortcut)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions until al dente. Drain and set aside.
- Sauté the asparagus: In a large skillet, melt the butter over medium heat. Add the sliced asparagus and cook for about 5 minutes, stirring occasionally, until the asparagus turns bright green and starts to soften but remains slightly firm.
- Add garlic and sauté: Add the grated garlic to the skillet with the asparagus and sauté for 1 to 2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Prepare the cream sauce: Pour in the chicken or vegetable broth and the heavy cream. Bring the mixture to a low simmer and continue cooking until the sauce thickens slightly, about 3 to 5 minutes.
- Add peas and season: Stir in the frozen peas and cook for an additional 2 to 3 minutes until peas are heated through. Season the sauce with lemon juice, lemon zest, salt, and pepper to taste, adjusting the flavors as desired.
- Toss pasta with sauce: Add the cooked bucatini to the skillet and toss gently to coat the pasta with the sauce. Keep over low heat for a few minutes to allow the flavors to meld and the sauce to cling to the pasta well. If necessary, let it stand off heat for a few minutes to thicken further.
- Serve and garnish: Plate the pasta and generously sprinkle with golden crispy breadcrumbs. Optionally, top with rotisserie chicken or sautéed shrimp for added protein and flavor.
Notes
- For a quick breadcrumb shortcut, use store-bought panko toasted in a dry pan until golden and crispy.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- This dish pairs well with a light white wine like Pinot Grigio or Sauvignon Blanc.
- To make the sauce thicker, simmer a little longer or add a tablespoon of grated Parmesan cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: garlic cream bucatini, asparagus pasta, peas pasta, creamy pasta recipe, Italian pasta dish, quick weeknight dinner
