Gluten Free Lactose Free Spaghetti with Asparagus and Lemon Cream

Photo by melissa s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    cups cream (10% Lactose free cream)

  • 1 1/2

    cups chicken stock (You can use veggie stock if you want)

  • 1

    tsp grated lemon zest

  • 1/4

    cup lemon juice

  • 3/4

    cup finely grated Parmesan cheese (goats milk parmesan)

  • 14

    oz spaghetti (brown rice spaghetti pasta)

  • 500

    gm (1 lb) asparagus, trimmed

  • 1/4

    cup parsely, chopped

  • pepper and salt to taste

  • (corn starch & water mixture to thicken - if desired)

Directions

Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the parmesan cheese and cook for another 10 minutes or until the sauce has thickened - if desired thickness is not reached use corn starch/water mixture to thicken. Place the spaghetti in a large pot of lightly salted boiling water and cook till al dente. Drain. Cut the asparagus into thirds and steam over boiling water until tender. To serve, toss the spagetti with the asparagus, lemon cream, parsley and salt & pepper.

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