8 Minute Meals: tagliatelle with cream sauce and asparagus


Chef Lisa Rolleri makes a Tagliatelle dish with a cream sauce and asparagus. 


1 Pound Fresh Asparagus, washed, trimmed and cut into 1″ pieces

Zest of one lemon

Chiffonade of Basil, thinly sliced. (approximately 10 leaves)

1/2 Cup Grated Romano Cheese

4 Cups Heavy Cream

Two Tablespoons Butter

1 Pound dry or fresh Tagliatelle 

Two Tablespoons Salt


Steam asparagus over a steamer, until tender crisp. Remove from pan and run under cold water to stop cooking. Set aside. Bring a large pot of water to boil and add salt. Add pasta and cook to package directions.

While you wait for the pasta to cook, heat the butter in a sauce pan over medium heat, melt but do not brown. Add the cream, cheese, zest and basil, heat until small bubbles form. Add asparagus and drained pasta, toss to coat. Serve immediately.

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