Lemon Asparagus Pasta Recipe
Packed with fresh lemon juice and tender asparagus, this simple lemon asparagus pasta comes together in less than 30 minutes for a delicious, family-friendly dinner.
Servings: 4
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
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
Video
Notes
*For even more lemon flavor, add lemon zest in Step 4.
Nutrition
Calories: 608kcal | Carbohydrates: 92g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 313mg | Potassium: 541mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1458IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg