Italian recipe

Creamy Lemon-Leek Pasta with Roasted Asparagus and Pecorino

Name: Creamy Lemon-Leek Pasta with Roasted Asparagus and Pecorino
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine or linguine; 2 leeks, white and light green parts only, cleaned and sliced; 2 cups asparagus, trimmed and cut into 2-inch pieces; 3 cloves garlic, minced; 2 tbsp olive oil; 1 cup vegetable broth; 1 cup heavy cream; 1/2 cup grated Pecorino cheese; 1 lemon, zest and juice; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp butter; Pinch red pepper flakes (optional)

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.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

dinnervegetarianleeksasparaguspasta

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.

Nutrition

Estimated, per serving

calories: 640kcal
protein: 20g
carbs: 74g
fat: 28g
fiber: 4g

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