The splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce.

Tiffany Vickers Davis
This Story Originally Appeared On myrecipes.com

Gallery

Credit: Greg DuPree

Recipe Summary test

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

    Advertisement
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

  • Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

Nutrition Facts

365 calories; fat 11.2g; protein 16g; carbohydrates 50g; cholesterol 28mg; sodium 609mg. Full Nutrition
Advertisement