Ziti with Asparagus, Peas & Lemon Cream
Submitted by ProlificPuncher
Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSpring on a plate, this elegant pasta pairs sweet asparagus and peas with a bright, tangy lemon cream that is light years from a heavy Alfredo. The sauce is built by reducing cream with butter until it thickens, then finishing with fresh lemon juice and zest, which cuts the richness and keeps the whole dish tasting fresh rather than cloying.
The vegetables get a quick steam and an ice-cold rinse, a trick that locks in their vivid green color and keeps them crisp-tender instead of mushy when they hit the warm sauce.
The surprise ingredient is Bibb lettuce. Tossed in at the very end, it wilts just slightly, adding a delicate, almost silky texture you won’t expect in a pasta dish.
A handful of Parmesan brings savory depth, and the whole thing comes together quickly. Serve it the moment it is tossed, while the ziti is glossy and the vegetables still bright.
Chef Tips
- Shock the steamed peas and asparagus in cold water right away to set their bright green color and stop them overcooking.
- Reduce the cream until it lightly coats a spoon before adding the lemon, since adding acid too early can make it look broken.
- Add the lemon juice and zest off the boil so the flavor stays bright.
- Toss the Bibb lettuce in at the last second, just until it wilts, for that signature silky texture.
Variations
- Swap the ziti for penne, farfalle, or fettuccine.
- Add sauteed shrimp or shredded chicken for a heartier main.
- Stir in fresh herbs like tarragon, basil, or chives.
Ingredients
Directions
Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3 to 5 minutes or until just tender.
Remove and run under cold water to stop further cooking.
Drain and set aside.
Add the asparagus to the vegetable steamer.
Cover and steam for 3 to 5 minutes or until just tender.
Remove and run under cold water to stop further cooking.
Drain and set aside.
Add asparagus to the vegetable steamer.
Cover and steam for 3 to 5 minutes or until just tender.
Run under cold water, drain and reserve.
In a large heavy skillet, melt the butter over medium heat and whisk in the cream.
Bring to a boil, reduce the heat, and simmer until reduced by one-third.
Add the lemon juice and rind.
Season with salt and white pepper and keep warm.
Bring plenty of salted water to a boil in a large casserole.
Add the ziti and cook until just tender, al dente.
Add 2 cups of cold water to stop further cooking.
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.
Add the Parmesan and toss gently.
Taste and correct the seasoning and serve at once.
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