Ziti with Asparagus, Peas and Lemon Cream Recipe

Name: Ziti with Asparagus, Peas and Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green peas shelled; 1/2 pound asparagus trimmed, peeled and cut on the diagonal into 1-1/2 inch pieces; 8 tablespoons butter, unsalted; 1 1/4 cups heavy whipping cream; 1 each lemon juiced; 1 teaspoon lemon zest freshly grated; 1 x salt; 1 x white pepper freshly ground; 1/2 pound pasta, ziti; 3 hearts bibb lettuce separated into leaves; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

Servings: persons

1/2 cup green peas shelled
1/2 pound asparagus trimmed, peeled and cut on the diagonal into 1-1/2 inch pieces
8 tablespoons butter, unsalted
1 1/4 cups heavy whipping cream
1 each lemon juiced
1 teaspoon lemon zest freshly grated
1 x salt
1 x white pepper freshly ground
1/2 pound pasta, ziti
3 hearts bibb lettuce separated into leaves
1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1
Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3 to 5 minutes or until just tender.
2
Remove and run under cold water to stop further cooking.
3
Drain and set aside.
4
Add the asparagus to the vegetable steamer.
5
Cover and steam for 3 to 5 minutes or until just tender.
6
Remove and run under cold water to stop further cooking.
7
Drain and set aside.
8
Add asparagus to the vegetable steamer.
9
Cover and steam for 3 to 5 minutes or until just tender.
10
Run under cold water, drain and reserve.
11
In a large heavy skillet, melt the butter over medium heat and whisk in the cream.
12
Bring to a boil, reduce the heat, and simmer until reduced by one-third.
13
Add the lemon juice and rind.
14
Season with salt and white pepper and keep warm.
15
Bring plenty of salted water to a boil in a large casserole.
16
Add the ziti and cook until just tender, al dente.
17
Add 2 cups of cold water to stop further cooking.
18
Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted.
19
Add the Parmesan and toss gently.
20
Taste and correct the seasoning and serve at once.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup green peas shelled, 1/2 pound asparagus trimmed, peeled and cut on the diagonal into 1-1/2 inch pieces, 8 tablespoons butter, unsalted, 1 1/4 cups heavy whipping cream, and more.

Yes, Ziti with Asparagus, Peas and Lemon Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ziti with Asparagus, Peas and Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions