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Ready to serve in less than 30 minutes, I find this creamy lemon asparagus pasta is a tasty and easy weeknight dinner my whole family loves. When I’m craving a vegetarian pasta, this recipe is the perfect balance of fresh and flavorful, and at the same time, creamy and comforting.
Easy Lemon Asparagus Pasta Recipe
I’m always looking for ways to change up our pasta night, and come spring, when asparagus is in season, I find this lemon asparagus pasta recipe fits the bill. The from-scratch cream sauce is flavored with garlic and fresh lemon juice, while the asparagus adds a wonderful texture.
Though it tastes great as is, if I want to add protein to this pasta recipe, I’ll mix in shredded chicken. Or, if we have vegan guests at the table, I’ll use cashew cream, which works great in place of the heavy cream. If you can’t find fresh asparagus, use the same amount of chopped fresh broccoli, or any combination of your favorite green vegetables like spinach, kale, arugula, peas, etc.
Lemon Asparagus Pasta Recipe
Ingredients
- 1 lb. dry pasta (1 box) choose your favorite
- 1 tbsp unsalted butter (⅛ stick)
- 1 tbsp olive oil
- 1 lb. asparagus sliced into thirds
- 3 cloves garlic minced
- ½ cup heavy cream you can use half-and-half or whole milk, but the sauce will be less creamy
- 1 lemon* juiced, fresh is best
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
For Serving (Optional)
- freshly grated Parmesan cheese
- fresh parsley
- lemon wedges
Video
Instructions
- Boil 6 cups of water in a large pot set over high heat and salt generously. Add the pasta and cook according to the package until al dente.1 lb. dry pasta
- While the pasta cooks, heat the butter and olive oil together in a large skillet set over medium-high heat. Add the asparagus and garlic. Stir and cook until the asparagus starts to soften, about 3 minutes.1 tbsp unsalted butter, 1 tbsp olive oil, 1 lb. asparagus, 3 cloves garlic
- Pour in one cup of the pasta water. Add the heavy cream, lemon juice, red pepper flakes, salt, and pepper and let it cook down until the pasta is ready.½ cup heavy cream, 1 lemon*, ½ tsp crushed red pepper flakes, ½ tsp kosher salt, ½ tsp ground black pepper
- Drain the pasta and add it to the skillet. Toss to combine and sprinkle with Parmesan cheese. Serve with fresh parsley and lemon wedges.freshly grated Parmesan cheese, fresh parsley, lemon wedges
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Lemon Asparagus Pasta Step by Step
Cook the pasta: Boil 6 cups salted water in a large pot set over high heat. Add 1 lb. pasta and cook according to the package instructions until al dente.
Soften the asparagus: While the pasta is cooking, heat 1 tbsp butter and 1 tbsp olive oil in a large skillet set over medium-high heat. Add 1 lb. asparagus and 3 cloves garlic. Stir for about 3 minutes until the asparagus starts to soften.
Add the sauce ingredients: Pour one cup of the pasta water into the skillet with the asparagus. Add ½ cup heavy cream, 1 lemon, ½ tsp crushed red pepper flakes, ½ tsp kosher salt, and ½ tsp ground black pepper. Let the sauce simmer and cook down until the pasta is ready.
Combine the pasta and sauce: Drain the pasta, add it to the skillet, and toss to combine.
Garnish and serve: Sprinkle with Parmesan cheese. Serve with fresh parsley and lemon wedges and enjoy.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over the stove or in the microwave. You may need to add a little cream to loosen up the sauce as it will thicken once refrigerated.
Because it contains dairy, this pasta dish shouldn’t be frozen as the texture can change quite considerably.
Serving Suggestions
I love serving this lemon and asparagus pasta with a fresh kale salad or a homemade Caesar salad. Though there are veggies in the sauce, I’ll often prepare a side of sauteed mushrooms and make some homemade garlic bread.
