Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
38
High
Nutrition per serving
Calories592.3 kcal (30%)
Total Fat21.9 g (31%)
Carbs77.9 g (30%)
Sugars6.2 g (7%)
Protein19.1 g (38%)
Sodium255.7 mg (13%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Cook pasta
Step 1
Bring a large pot of salted water to a boil. Once boiling, add penne to pot. Cook, stirring occasionally, until al dente. 9-11 minutes.Reserve ½ cup pasta cooking water then drain.
Prep
Step 2
Wash and dry produce. Zest and quarter lemon. Trim asparagus and cut stalks crosswise into1-inch-long pieces. Dice tomato. Trim and thinly slice scallions, separating
whites from greens.
Make topping
Step 3
Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds and season with salt and pepper. Cook, stirring until golden brown, 3-4 minutes. Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl and set aside. Wipe out pan.
Cook veggies
Step 4
Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened. 1-2 minutes. Season with salt and pepper.
Toss pasta
Step 5
Add drained penne, garlic herb butter, cream cheese, half the Parmesan
(save the rest for serving), and 1/3 cup
reserved pasta cooking water to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
Finish pasta
Step 6
Add scallion whites, remaining lemon zest, and 1 TBSP plain butter to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes.
Serve
Step 7
Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan.
Garnish with scallion greens and serve with remaining lemon wedges on the side.
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