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5
from 1 vote
Extra Cheesy Lemon Asparagus Pasta Skillet
Tasty cavatappi pasta mixed with sauteed shallots, garlic, asparagus, cilantro and lemon
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
4
Calories:
488
kcal
Author:
Lyuba Brooke
Ingredients
1/2
lb
dry cavatappi pasta
or other thick pasta of your choice
2
Tbsp
olive oil
2
large shallots
thinly sliced
4
oz
asparagus
chopped
3
garlic cloves
thinly sliced
Zest from 1 large lemon
3
Tbsp
fresh minced cilantro
Salt
Fresh cracked black pepper
8
oz
shredded mozzarella cheese
1
oz
grated Asiago cheese
topping
Olive oil drizzle
about a tablespoon
Instructions
Cook pasta according to the package and set aside.
Chop asparagus into about 3 inch pieces. Slice shallots and garlic thinly.
Preheat a 12-inch cast iron skillet (or another oven-safe skillet) over medium-high heat. Add oil.
Preheat oven to 350.
Add onions and saute until transparent.
Add garlic and asparagus and saute until onions brown.
Stir in pasta and let it heat through.
Stir in lemon zest and cilantro. Add salt and pepper to taste. Take off heat.
Stir in shredded mozzarella and make sure it's spread throughout as even as possible.
Grate some Asiago on top and drizzle with a little bit of olive oil.
Bake for about 10 minutes, until all the cheese is melted.
Nutrition
Calories:
488
kcal
|
Carbohydrates:
48
g
|
Protein:
24
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
50
mg
|
Sodium:
475
mg
|
Potassium:
286
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
674
IU
|
Vitamin C:
3
mg
|
Calcium:
398
mg
|
Iron:
2
mg