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
Scale
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
