Description
Creamy rigatoni and grilled asparagus dance together in a Mediterranean-inspired symphony of flavors. Parmesan, garlic, and fresh herbs elevate this simple yet elegant pasta dish, inviting you to savor each delectable bite.
Ingredients
Scale
Pasta:
- 1 pound (454 grams) rigatoni pasta
Vegetables:
- 1 bunch asparagus, trimmed and grilled
Dairy and Cheese:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) grated Parmesan cheese
Aromatics and Seasonings:
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) olive oil
- Salt to taste
- Cracked black pepper to taste
Instructions
- Boil rigatoni in salted water for 8-10 minutes until al dente, ensuring a firm texture.
- While pasta cooks, heat olive oil in a large skillet over medium heat at 350°F.
- Mince fresh garlic and sauté until golden and aromatic, releasing its intense flavor.
- Pour heavy cream into the skillet, allowing it to simmer gently without boiling.
- Gradually whisk in grated Parmesan cheese until the sauce transforms into a smooth, velvety consistency.
- Transfer drained rigatoni directly into the creamy sauce, gently rotating to ensure complete coating.
- Prepare grilled asparagus by charring on a preheated grill or grill pan for 3-4 minutes until lightly marked.
- Incorporate grilled asparagus into the pasta, creating a harmonious blend of textures and flavors.
- Sprinkle freshly cracked black pepper and sea salt to enhance the overall taste profile.
- Plate immediately while hot, serving the creamy rigatoni with a vibrant asparagus garnish.
Notes
- Pasta Water Magic: Save a cup of starchy pasta water to adjust sauce consistency if it becomes too thick, helping create a silky smooth texture.
- Asparagus Pro Tip: Grill asparagus at high heat for beautiful char marks and to maintain a crisp-tender texture that adds delightful smoky notes to the dish.
- Cheese Upgrade: Grate fresh Parmesan directly into the sauce for more intense, authentic flavor compared to pre-packaged grated cheese.
- Dietary Flexibility: Swap heavy cream with coconut milk for a dairy-free version, or use gluten-free rigatoni to make the recipe celiac-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg