Can I use a different pasta shape?

Yes, spaghetti, linguine, or penne all work well with this sauce.

How do I make this dairy-free?

Substitute coconut cream for heavy cream and use olive oil instead of butter.

Shredded rotisserie chicken or sautéed shrimp are excellent additions.

Garlic Cream Bucatini with Peas and Asparagus

Name: Garlic Cream Bucatini with Peas and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-Inspired
Ingredients: 0.5 lb bucatini pasta; 2 tbsp butter; 1.5 cup asparagus; 4 cloves garlic; 0.75 cup chicken or vegetable broth; 1 cup heavy cream; 1 cup frozen peas; 1 whole lemon; to taste salt and pepper; 0.25 cup breadcrumbs

A creamy spring pasta with asparagus and peas in garlic cream sauce, topped with crunchy breadcrumbs and ready in 45 minutes.

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

Calories

385/serving

Difficulty

Easy

by Replay RecipesItalian-Inspired Cuisine

VegetarianDinnerComfort FoodItalian

Nutrition Per Serving

385Calories

11gProtein

42gCarbs

20gFat

4gFiber

5gSugar

Ingredients

0.5 lb bucatini pasta
2 tbsp butter
1.5 cup asparagus
4 cloves garlic
0.75 cup chicken or vegetable broth
1 cup heavy cream
1 cup frozen peas
1 whole lemon
to taste salt and pepper
0.25 cup breadcrumbs

Servings

6 servings

Ingredients

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve about half a cup of pasta water before draining.

10 min

Sauté the asparagus

Melt butter in a large skillet over medium heat. Add the trimmed and diagonally sliced asparagus and cook until bright green and just tender, about 5 minutes.

5 min

Build the cream sauce

Add the grated garlic to the skillet and cook until fragrant, about 1 minute. Pour in the broth and cream, then bring to a gentle simmer. Let the sauce reduce and thicken slightly, about 5 minutes. Stir in the frozen peas during the last 2 minutes of simmering.

6 min

Finish and serve

Season the sauce with lemon zest, a squeeze of lemon juice, salt, and pepper to taste. Toss the drained pasta into the sauce over low heat, adding a splash of reserved pasta water if needed to loosen. Divide among bowls and top with golden breadcrumbs.

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Tips & Variations

Reserve pasta water before draining — it helps the sauce cling to the noodles
Use freshly grated garlic rather than pre-minced for the best flavor

Frequently Asked Questions

Can I use a different pasta shape?: Yes, spaghetti, linguine, or penne all work well with this sauce.
How do I make this dairy-free?: Substitute coconut cream for heavy cream and use olive oil instead of butter.
Can I add protein?: Shredded rotisserie chicken or sautéed shrimp are excellent additions.

Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.

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