Creamy Garlic Bucatini with Peas & Asparagus
A luxurious yet light pasta dish where tender bucatini is coated in a silky garlic cream sauce, tossed with sweet peas and fresh asparagus. It’s balanced with a touch of lemon for brightness and Parmesan for depth — perfect for a quick weeknight dinner or an elegant springtime meal.
⏱ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Pasta & Veggies:
300g (10 oz) bucatini pasta (or spaghetti)
1 cup peas (fresh or frozen)
1 bunch asparagus, trimmed & cut into 2-inch pieces
Salt, for pasta water
Creamy Garlic Sauce:
2 tbsp olive oil
4 cloves garlic, minced
1 cup half-and-half (or light cream)
½ cup grated Parmesan cheese
½ tsp lemon zest
1 tbsp lemon juice
Salt & black pepper, to taste
Optional Garnish:
Extra grated Parmesan
Fresh parsley or basil, chopped
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add bucatini and cook until 1–2 minutes shy of package directions (reserve 1 cup pasta water before draining).
Step 2: Blanch the Veggies
In the last 3 minutes of pasta cooking, add asparagus pieces to the pot.
In the last 1 minute, add peas.
Drain pasta and veggies together, reserving pasta water.
Step 3: Make the Creamy Garlic Sauce
1. In a large skillet over medium heat, warm olive oil .
2. Add garlic and sauté for 1 minute until fragrant (do not brown).
3. Stir in cream, Parmesan, lemon zest, and lemon juice.
4. Season with salt and pepper. Simmer for 2–3 minutes until slightly thickened.
Step 4: Combine
1. Add pasta and vegetables to the sauce.
2. Toss to coat, adding reserved pasta water a little at a time until the sauce clings beautifully to the pasta.
Step 5: Serve
Divide among plates and garnish with more Parmesan and fresh herbs.
Notes & Tips
Bucatini holds creamy sauces well, but you can use fettuccine or linguine.
Half-and-half keeps it lighter than heavy cream, but you can use milk for an even lighter version (just thicken with a little Parmesan).
For extra protein, add sautéed shrimp or grilled chicken.
❓ Frequently asked questions FAQ
Q: Can I make this dairy-free?
A: Yes — swap cream for coconut milk and Parmesan for nutritional yeast.
Q: Can I make ahead?
A: Best eaten fresh, but leftovers can be reheated gently with a splash of milk or broth.
Nutritional Information
Calories: ~460 kcal
Protein: 15g
Carbs: 62g
Fat: 15g
Fiber: 6g
Sodium: ~350mg