Garlic Cream Bucatini with Peas and Asparagus
Prep
15m
·
Cook
30m
·
Total
45m
About This Recipe
This creamy garlic bucatini is served with fresh asparagus, peas, and a hint of lemon zest. The combination of butter, heavy cream, and grated garlic creates a rich and indulgent pasta dish, while the asparagus and peas add a fresh, springtime flavor. Top with breadcrumbs for a satisfying crunch.
Ingredients
(Servings:
6)
Scale
Convert
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories632kcal31%
-
Fat34g52%
-
Saturated Fat20g100%
-
Carbohydrates62g20%
-
Fiber4g16%
-
Sugar4g8%
-
Protein15g30%
-
Cholesterol104mg34%
-
Sodium273mg11%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Shortcut version of the golden crispies / breadcrumbs: Toast the panko in a skillet with a few tablespoons of olive oil until golden brown. Season with dried Italian seasoning, garlic powder, salt, and pepper. Toss the toasted seasoned panko with crushed store-bought crunchy onions and try not to eat the whole bowl.
Nutrition information does not include golden crispies or any additional protein options suggested, like chicken or shrimp.
Nutrition information does not include golden crispies or any additional protein options suggested, like chicken or shrimp.
Comments
Sign in to leave a comment.