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Lemon Asparagus Pasta Recipe

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★★★★★

4.7 from 51 reviews

Lemon Asparagus Pasta is a bright and creamy dish combining tender penne pasta with crisp asparagus in a luscious lemon-infused cream sauce. This recipe balances fresh springtime flavors with a hint of spice, making it a perfect meal for a quick weeknight dinner or a special gathering.

Ingredients

Scale

Pasta and Vegetables

  • 1 lb. penne pasta
  • 1 lb. thin asparagus, trimmed and cut into 2” pieces

Sauce and Seasoning

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 c. heavy cream
  • 1 c. dry white wine (such as Sauvignon Blanc)
  • 1 lemon, zested and juiced
  • 1 tsp. kosher salt
  • 1/2 c. freshly grated Parmesan cheese, plus more for serving
  • 1/2 tsp. freshly ground black pepper, plus more for serving
  • 1/4 c. fresh parsley, finely chopped
  • 1/2 tsp. crushed red pepper flakes

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
  2. Sauté Asparagus: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the asparagus pieces and cook until they are crispy yet tender. Season with a pinch of salt. Remove the asparagus from the skillet and transfer to a plate to keep aside.
  3. Prepare Sauce Base: Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onions and thinly sliced garlic, cooking until they are softened and fragrant, about 5 minutes.
  4. Create Cream Sauce: Pour in the heavy cream, white wine, and the lemon juice and zest. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to let flavors meld and the sauce slightly reduce.
  5. Season Sauce: Stir in kosher salt, grated Parmesan cheese, and freshly ground black pepper. Lower the heat to maintain a gentle heat and keep stirring until the sauce is smooth and well combined.
  6. Combine Pasta and Asparagus: Turn off the heat. Add the cooked pasta, sautéed asparagus, and chopped fresh parsley to the skillet. Toss everything together until the pasta is well coated with the sauce and the ingredients are evenly mixed.
  7. Adjust Sauce Consistency: Gradually add reserved pasta water in small amounts as needed to achieve the desired sauce consistency, ensuring the pasta is moist but not watery.
  8. Serve: Plate the pasta and serve topped with additional grated Parmesan cheese, freshly cracked black pepper, and a sprinkle of crushed red pepper flakes for extra heat.

Notes

  • Use dry white wine like Sauvignon Blanc for best flavor; if unavailable, chicken broth can be a substitute but will change taste.
  • Reserve pasta water carefully as it helps adjust sauce thickness while enhancing creaminess.
  • Trim asparagus at the woody ends before cooking to ensure tenderness.
  • Adjust crushed red pepper flakes to your preferred heat level or omit if desired.
  • To make this dish vegetarian, ensure the Parmesan cheese used is free of animal rennet or substitute with a vegetarian alternative.
  • For a lighter version, substitute heavy cream with half-and-half but sauce will be less rich.

Keywords: lemon pasta, asparagus pasta, creamy pasta, vegetarian pasta, Italian pasta recipe, spring pasta dish

Find it online: https://thefoodrecipe.com/lemon-asparagus-pasta-recipe/