Ingredients

1 lb. penne pasta

1 lb. thin asparagus, trimmed and cut into 2″ pieces

3 tbsp. extra-virgin olive oil, divided

1 small onion, diced

2 cloves garlic, thinly sliced

1/2 cup heavy cream

1 cup dry white wine, such as Sauvignon Blanc

1 lemon, zested and juiced

1 tsp. kosher salt

1/2 cup freshly grated Parmesan, plus more for serving

1/2 tsp. freshly ground black pepper, plus more for serving

1/4 cup fresh parsley, finely chopped

1/2 tsp. crushed red pepper flakes

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Step 2: Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and cook until crispy and tender, about 3–4 minutes. Season with a pinch of salt, then transfer the asparagus to a plate and set aside.

Step 3: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sliced garlic, cooking until softened and fragrant, about 5 minutes.

Step 4: Pour in the heavy cream, white wine, lemon juice, and lemon zest. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to thicken slightly.

Step 5: Stir in the kosher salt, freshly grated Parmesan, and black pepper. Lower the heat to low and mix until everything is well combined and the cheese is melted.

Step 6: Turn off the heat and add the cooked pasta, asparagus, and chopped parsley to the skillet. Toss everything together until evenly coated with the sauce. Add reserved pasta water a little at a time until you reach your desired sauce consistency.

Step 7: Serve immediately, garnished with extra grated Parmesan, cracked black pepper, and crushed red pepper flakes for a bit of heat.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or use a splash of pasta water to thin the sauce.

Swap penne for your favorite pasta shape like farfalle or rigatoni for a different texture.

Add toasted pine nuts or slivered almonds for a crunchy contrast.

If you prefer a non-alcoholic option, use chicken or vegetable broth instead of white wine.

FAQs

Can I make this pasta without white wine?

Yes, you can substitute white wine with chicken or vegetable broth to keep the dish flavorful while avoiding alcohol.

How do I keep the asparagus crisp-tender?

Cook the asparagus in hot oil for just a few minutes until it’s bright green and slightly crispy. Avoid overcooking by checking frequently and removing it from the pan once tender but still firm.