Lemon Mascarpone Pasta with Sautéed Asparagus
An easy to make pasta that's perfect for a side with chicken and fish or as a main meal. This lemon mascarpone pasta is loaded with fresh, sauteed asparagus. The lemon combined with the mascarpone gives this pasta an out-of-this-world taste!
Servings: 6 -8 servings
Ingredients
- 1 lb. rotini pasta cut back to 12 oz if using chicken*
- 1 lb. asparagus ends trimmed and cut into 3-4 pieces
- 3 tablespoons butter
- 3/4 cup half and half
- 1 1/2 cups milk I used 2%
- 12 ounces mascarpone cheese cream cheese will work too
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon zest
- 5 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 8 ounces cooked chicken shredded (rotisserie chicken works too)*
Instructions
- Boil the pasta according to package directions. Generally rotini takes between 7-9 minutes to cook. Drain the pasta, set aside. While the pasta is boiling, heat 1 tablespoon of butter in a large skillet over medium heat, add the asparagus along with salt and pepper and sauté the asparagus for 2-4 minutes until they just start to become a darker shade of green, set aside.
- In a medium sauce pan over medium heat, combine the remaining 2 tablespoons of butter, half and half, milk, and mascarpone until the mascarpone melts down and the sauce starts to come to a simmer. Once simmering allow the sauce to cook for 2 minutes. Add the parmesan cheese, lemon zest, lemon juice, garlic powder, red pepper flakes, and salt and pepper. Let simmer for an additional minute.
- Toss the pasta, asparagus, chicken (if using), and sauce together and serve immediately.
Notes
- Using chicken in this recipe is optional. If you do use chicken, cut the amount of pasta back. Instead of using the 1lb. recommended, use 12 ounces + 8 ounces of cooked, shredded chicken.
