Risotto-Style Pasta With Asparagus And Lemon

1. 1

   Pour the broth into a small saucepan and bring to a gentle simmer on the stovetop.

2. 2

   On another burner, heat the olive oil in a large, wide skillet. Add the shallots and a pinch of salt and saute, stirring occasionally, until softened, 1 to 2 minutes.

3. 3

   Add the dried pasta and stir it around to coat it in the oil and the shallots.

4. 4

   Use a ladle to transfer about 1 1/2 cups of stock from the saucepan to the pasta skillet.

5. 5

   Cook, stirring gently, until nearly all stock has evaporated. Add another cup of stock, and cook, stirring, until nearly all the liquid has been absorbed, but not all-like you're making risotto. Add more stock from time to time until the pasta is al dente (taste frequently!), about 18 minutes. When your pasta is about 5 minutes from being done, add the asparagus pieces-you want to make sure they're cooked through by the time the pasta is ready.

6. 6

   When the pasta is at the desired firmness, take it off the heat, shower with Parmesan and lemon zest and fold to incorporate. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.