Who says weeknights aren't perfect for a date? Who says the iconic Campanelle pasta, with its bell-like shape, is reserved only for a fine dining experience at some upscale Campanelle restaurant? Well, think again!
On a lovely breezy evening, you can whip up a restaurant-quality meal for a self-date, treating yourself to something special. This elegant and wholesome dish brings the fine dining experience right to your dinner table at home. What is campanelle? Here’s a super simple one-pot recipe that will amaze you with how easy it is to prepare!
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Easy Campanelle Pasta Recipes
For 4 servings
Time: 20-25 minutes
Ingredients:
- 12 oz (340g) Campanelle pasta
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
How to Make Pasta Campanelle:
- Cook the Campanelle Pasta: 8-10 minutes
- Start by bringing a large pot of salted water to a boil. Add the Campanelle pasta and cook according to the package instructions until al dente, which usually takes about 8-10 minutes.
- Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. You’ll use this later to create the sauce.
- Drain the pasta and set aside.
- Blanch the Asparagus: 4-5 minutes
- While the pasta is cooking, blanch the asparagus. In another pot, bring water to a boil and add a pinch of salt. Drop the asparagus pieces into the boiling water and cook for 2-3 minutes, just until they become bright green and tender-crisp.
- Drain the asparagus and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Prepare the Lemon and Parmesan Sauce: 4-5 minutes
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the blanched asparagus and sauté for another 2 minutes.
- Stir in the lemon zest, lemon juice, and red pepper flakes (if using). Add the cooked Campanelle pasta to the skillet and toss everything together.
- Create the Creamy Finish: 2-3 minutes
- Add the reserved pasta water and the tablespoon of butter to the skillet. Stir gently until the butter melts and the pasta is evenly coated with the sauce.
- Sprinkle in the grated Parmesan cheese and stir again until the cheese melts and combines with the lemon sauce. Season with salt and black pepper to taste.
- Serve: 1-2 minutes
- Divide the Campanelle pasta into four servings. Top each plate with extra Parmesan cheese and a sprinkle of chopped parsley for a fresh finish.
- Serve immediately with a side of garlic bread or a light salad.
Tips for Success:
- For extra flavor, you can add some toasted pine nuts or a few slices of prosciutto to this dish.
- If you prefer a creamier sauce, stir in a splash of heavy cream after adding the lemon juice.
The iconic Campanelle pasta is now perfectly paired with the creaminess of butter, balanced by the bright zing of lemon, and the delightful crunch of toasted hazelnuts. With an abundance of fresh asparagus, this dish feels refreshingly vegetable-forward and wonderfully wholesome. Follow So Damn Delish for more helpful cooking tips!
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Elegant Campanelle Pasta with Asparagus, Lemon and Parmesan
Are you ready to discover a restaurant-quality meal on your table in under 30 minutes? So Damn Delish with Campanelle Pasta will make it possible for you!
Ingredients
- 12 oz (340g) Campanelle pasta
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
Instructions
- Boil salted water and cook Campanelle pasta for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, blanch asparagus in salted boiling water for 2-3 minutes until tender-crisp. Drain, transfer to ice water, then drain again.
- Sauté garlic in olive oil for 1 minute. Add asparagus, cook 2 minutes. Stir in lemon zest, juice, and red pepper flakes. Toss in pasta.
- Add reserved pasta water and butter, stirring until melted. Mix in Parmesan until smooth. Season with salt and pepper.
Notes
- Add toasted pine nuts or prosciutto for extra flavor.
- For a creamier sauce, stir in a splash of heavy cream after adding the lemon juice.
