Filed Under: main-dish, Pasta, Under 20 Mins

Fusilli Pasta with Brown Butter and Roasted Asparagus

Take simple pasta up a notch with the nutty aroma of brown butter. Lemon juice helps to stop the cooking process once the right golden brown colour is achieved.

April 8th, 2012

Recipe by Paula Bowman

Prep Time
5 minutes
Cook Time
15 minutes
  • 1 bunch asparagus (about 1 lb)
  • 1 tablespoon olive oil
  • 1 pound fusilli pasta
  • 5 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • 1/3 Cups grated parmesan cheese, plus more for serving
  1. Preheat oven to 425°F.

  2. Snap the tough bottom stalks off the asparagus and discard. Spread asparagus on a rimmed sheet pan, drizzle with olive oil and season with salt and pepper. Toss on sheet pan until completely coated. Roast in oven, shaking pan occasionally, until tips of spears are golden brown and stalks are just tender, about 10 minutes for medium thick spears, 5 to 6 minutes for thinner ones. Chop into 2-inch long pieces and set aside.

  3. Meanwhile, set a large pot of salted water over high heat and bring to a boil. Add pasta and cook to al dente according to package instructions. Drain pasta, reserving 1 cup pasta water. Set pasta aside. Dry pot and return to medium heat. Add butter and melt. Continue to cook butter until it becomes pale golden brown in colour, about 3 to 4 minutes. Add the lemon juice and asparagus and stir. Add the Parmesan cheese and toss with pasta. Add some of the reserved water if pasta seems dry. Stir in parsley and season to taste with salt and pepper. Divide pasta among 4 plates and garnish with more Parmesan.

Nutrients Per Serving

Nutrients per serving (based on 4 servings): 389 calories, 21 g fat, 12 g protein, 3 g fiber, 40 g carbohydrates. Excellent source of thiamine and folate. Good source of vitamin A, vitamin E, riboflavin, niacin.

Fusilli Pasta with Brown Butter and Roasted Asparagus
Photography by Carlo Mendoza

Leave a Reply

Your email address will not be published.