Description
Garlic Cream Bucatini with Peas and Asparagus is a delightful fusion of creamy richness and vibrant vegetables. The bucatini pasta, with its unique hollow shape, perfectly captures the luscious garlic cream sauce, while fresh green peas and asparagus add a satisfying crunch. This dish not only pleases the palate but also creates a stunning presentation that will impress your guests at any gathering. Simple yet elegant, it’s an unforgettable meal that invites seconds!
Ingredients
Scale
- 8 oz bucatini pasta
- 1 cup fresh asparagus, chopped
- 1 cup green peas (fresh or frozen)
- 1 cup heavy cream
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the bucatini in salted boiling water until al dente, according to package instructions.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add asparagus and peas to the skillet; sauté until asparagus is bright green and tender-crisp.
- Pour in heavy cream and bring to a simmer; let thicken slightly while stirring.
- Stir in grated Parmesan cheese until melted; season with salt and pepper.
- Drain the bucatini, reserving some pasta water, then add to the skillet. Toss well to coat the pasta with the sauce.
- Serve immediately, garnished with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 5g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg