Creamy Lemon-Leek Pasta with Roasted Asparagus and Pecorino
A bright, comforting pasta from Italian-inspired cuisine featuring tender leeks, zesty lemon, and crisp-roasted asparagus tossed in a creamy Pecorino sauce. The dish balances silky noodles with veggie bites and a tangy finish for a complete lunch or dinner.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz fettuccine or linguine
- 1 leeks, white and light green parts only, cleaned and sliced
- 1 cups asparagus, trimmed and cut into 2-inch pieces
- 1 ½ cloves garlic, minced
- 1 tbsp olive oil
- ½ cup vegetable broth
- ½ cup heavy cream
- ½ 1/2 cup grated Pecorino cheese
- ½ lemon, zest and juice
- ½ tsp kosher salt
- ½ 1/2 tsp black pepper
- ½ tbsp butter
- ½ Pinch red pepper flakes (optional)
Instructions
- Preheat oven to 425°F. Toss asparagus with 1 tbsp olive oil and a pinch of salt; roast 12 minutes until crisp-tender.
- Cook pasta in salted water until al dente; reserve 1/2 cup pasta water, drain.
- Sauté leeks in remaining olive oil over medium heat 4–5 minutes until soft; add garlic and cook 1 minute.
- Stir in broth and cream; simmer 3 minutes until slightly thickened; add lemon zest, juice, pepper, and red pepper flakes.
- Add pasta, roasted asparagus, butter, and cheese; toss with sauce, thinning with pasta water as needed.
- Serve with extra Pecorino and a squeeze of lemon for a bright finish.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Roast asparagus on a sheet pan to keep it crisp.
- Finish with a splash of reserved pasta water to loosen sauce.
- Grate cheese at the end to keep flavor bright.
Serving Suggestions
Pair with a light green salad and crusty bread for a complete meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Rewarm gently on the stove with a splash of broth.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 20 |
| carbs | 74 |
| fat | 28 |
| fiber | 4 |
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