Garlic Cream Bucatini with Peas and Asparagus Recipe
If you’re looking for a meal that’s as cheerful and comforting as a spring afternoon, Garlic Cream Bucatini with Peas and Asparagus is about to become your new favorite weeknight hero. This creamy pasta nestles perfectly al dente bucatini in a silky garlic sauce brightened with sweet green peas and tender asparagus, finished off with a tangle of lemon zest and nutty parmesan. It’s a garden party in a bowl, ready in just 30 minutes, and irresistibly easy to love.
Ingredients You’ll Need
This dish shines because its ingredients are simple, yet every single one matters. Each adds something special, from color to creaminess to a pop of freshness, making Garlic Cream Bucatini with Peas and Asparagus truly irresistible.
- Bucatini pasta: The thick, hollow strands soak up the creamy sauce and offer an addictive chewy texture.
- Unsalted butter: Adds a rich foundation and helps soften the garlic for that mellow, aromatic base.
- Garlic (minced): Don’t skimp here! It’s the true star, lending bold, comforting flavor to the cream sauce.
- Heavy cream: Gives the sauce its dreamy, indulgent texture—use full-fat for best results.
- Grated Parmesan cheese: Brings salty, nutty notes and helps thicken the sauce while boosting umami.
- Fresh or frozen peas: These little gems add sweet pops of color and flavor—frozen work great for convenience.
- Asparagus (trimmed, 1-inch pieces): Tender asparagus offers earthy crunch and vibrant spring color with every bite.
- Olive oil: Let’s the butter brown without burning and imparts a fresh flavor base.
- Salt and black pepper: Essential for seasoning every layer of the dish to perfection.
- Lemon zest: Just a touch brightens up the sauce and cuts through the richness beautifully.
- Chopped fresh parsley: For a finishing touch of freshness and color, a sprinkling of parsley is as pretty as it is tasty.
How to Make Garlic Cream Bucatini with Peas and Asparagus
Step 1: Cook the Bucatini
Start by bringing a large pot of generously salted water to a lively boil. Cook your bucatini according to package instructions until perfectly al dente. Remember, saving half a cup of pasta water before draining is your ace in the hole for a luscious, glossy sauce later on.
Step 2: Sauté Garlic and Asparagus
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about a minute until fragrant—don’t let it brown! Then, add those vibrant asparagus pieces, stirring and sautéing until just tender-crisp, about four to five minutes. The aroma at this stage is nothing short of glorious.
Step 3: Add Peas to the Party
Stir in your peas, whether straight from the pod or the freezer, and let them warm through for another two minutes. This quick sauté keeps them bright and sweet—no mushiness allowed.
Step 4: Make the Creamy Sauce
Reduce the heat to low and slowly pour in the heavy cream, giving everything a gentle stir to combine. Add the grated Parmesan and keep stirring as it melts into a luscious, thickened sauce. A pinch or two of salt, several grinds of black pepper, and the zest of one whole lemon bring the entire mixture to life.
Step 5: Combine Pasta and Sauce
Drain the bucatini and add it straight into the skillet. Toss it well so every strand is coated in that creamy, garlicky sauce. Add reserved pasta water a little at a time if you need to loosen things up; this trick helps the sauce cling perfectly. Plate it up, and don’t forget to sprinkle parsley and extra Parmesan over everything!
How to Serve Garlic Cream Bucatini with Peas and Asparagus
Garnishes
A final shower of chopped fresh parsley and a handful of extra grated Parmesan amplify the flavors and add eye-catching color. For a pop of spice, a sprinkle of red pepper flakes works wonders. Serve with a wedge of lemon for anyone who loves it extra bright and zesty.
Side Dishes
This Garlic Cream Bucatini with Peas and Asparagus shines as a main course, but it pairs beautifully with a crisp green salad or classic garlic bread. If you’re in the mood for more variety, try serving it alongside roasted cherry tomatoes or a simple arugula and shaved fennel salad for crunch and contrast.
Creative Ways to Present
Get playful with your plating! Twirl nests of bucatini onto shallow bowls with tongs and top each mound with a spear or two of whole asparagus. For an elegant finish, drizzle a little high-quality olive oil over the top or scatter edible flowers for a true springtime table centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Garlic Cream Bucatini with Peas and Asparagus, store it in an airtight container in the fridge for up to three days. The flavors meld even more overnight, giving you a crave-worthy lunch to look forward to.
Freezing
While you can technically freeze this pasta, cream-based sauces can sometimes separate after thawing. If you go this route, freeze portions in airtight containers for up to one month, and be sure to reheat gently to try and maintain a smooth texture. Fresh is always best!
Reheating
To reheat, add a splash of cream or milk to a saucepan over low heat and stir in the pasta until warmed through, loosening with more liquid as needed. The microwave also works in a pinch—just cover the bowl loosely and heat in 30-second bursts, stirring often for even creaminess.
FAQs
Can I make Garlic Cream Bucatini with Peas and Asparagus gluten-free?
Absolutely! Just swap the bucatini for your favorite gluten-free pasta. Follow the package directions and be sure to reserve some pasta water in case you need to loosen the sauce, just as you would with traditional pasta.
What’s the best way to trim asparagus for this recipe?
Bend each asparagus stalk gently—the tough woody end will naturally snap off exactly where it needs to. Then, cut the tender ends into 1-inch pieces so they cook quickly and evenly in the pan.
Can I use a different type Main Course
Yes! While bucatini’s thick, hollow shape is incredible for soaking up cream sauce, this recipe is also delicious with spaghetti, fettuccine, or even penne. Just adjust the cooking time according to the package instructions.
How do I prevent the cream sauce from curdling?
Always add the cream over low heat and stir it in gently. Take your time when thickening the sauce with the Parmesan, and don’t let it boil—gentle heat keeps everything silky smooth for your Garlic Cream Bucatini with Peas and Asparagus.
What protein can I add to make this a heartier meal?
For extra staying power, try topping the pasta with sautéed mushrooms, grilled chicken, or even crispy tofu. The flavors play well with lots of proteins, so feel free to make it your own.
Final Thoughts
I can’t urge you enough to give Garlic Cream Bucatini with Peas and Asparagus a spot in your dinner rotation. It’s simple, satisfying, and full of flavor—a true crowd-pleaser that’s perfect for any night of the week. Whether you’re cooking for your family, impressing dinner guests, or just treating yourself, this vibrant, creamy pasta is always a good idea!
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Garlic Cream Bucatini with Peas and Asparagus Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this Garlic Cream Bucatini with Peas and Asparagus, a flavorful and satisfying pasta dish that’s perfect for a cozy dinner at home.
Ingredients
Main Ingredients:
- 12 ounces bucatini pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Additional Ingredients:
- 1 cup fresh or frozen peas
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Boil salted water and cook bucatini until al dente.
- Prepare the Sauce: Sauté garlic in olive oil and butter. Add asparagus, then peas. Pour in cream, add Parmesan, and season.
- Combine and Serve: Toss cooked pasta in the sauce, adding pasta water as needed. Serve topped with parsley and extra Parmesan.
Notes
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
- You can substitute bucatini with spaghetti or fettuccine if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 75mg
