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Lemon Asparagus Pasta Recipe

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★★★★★

5 from 97 reviews

This Lemon Asparagus Pasta combines tender penne with crisp asparagus in a luxurious lemon cream sauce, brightened with fresh lemon zest and juice. Enhanced by savory Parmesan and a touch of white wine, this easy stovetop dish is a perfect balance of creamy, tangy, and fresh flavors, ideal for a light yet satisfying spring or summer meal.

Ingredients

Scale

Pasta and Vegetables

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

Sauce

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup heavy cream
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 lemon, zested and juiced
  • 1 tsp. kosher salt
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/2 tsp. freshly ground black pepper, plus more for serving
  • 1/4 cup 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 the package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
  2. Sauté Asparagus: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed and cut asparagus pieces and cook until they become crispy and tender, about 3-4 minutes. Season with a pinch of kosher salt, then transfer the asparagus to a plate and set aside.
  3. Prepare Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil and reduce heat to medium. Sauté the diced onion and thinly sliced garlic until softened and fragrant, approximately 5 minutes. Add the heavy cream, dry white wine, lemon juice, and lemon zest to the skillet. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes to let the flavors meld and the sauce reduce slightly.
  4. Finish Sauce: Stir in the kosher salt, freshly grated Parmesan cheese, and freshly ground black pepper. Reduce heat to low and mix until the cheese melts completely and the sauce is smooth and creamy.
  5. Combine Pasta and Sauce: Turn off the heat. Add the cooked penne pasta, sautéed asparagus, and chopped fresh parsley to the sauce in the skillet. Toss everything together until the pasta is well coated. Gradually add small amounts of the reserved pasta water as needed to loosen the sauce to your desired consistency.
  6. Serve: Plate the pasta and garnish with additional grated Parmesan, cracked black pepper, and crushed red pepper flakes for a bit of heat. Serve immediately while warm.

Notes

  • Use dry white wine such as Sauvignon Blanc for a bright, crisp flavor; substitute with chicken broth for a non-alcoholic option.
  • Trim asparagus at the woody ends to ensure tenderness.
  • Reserve pasta water to help adjust the sauce consistency and enhance creaminess.
  • Adjust crushed red pepper flakes to your preferred spice level or omit for a milder dish.
  • This dish pairs beautifully with a light green salad or crusty bread for a complete meal.

Keywords: lemon asparagus pasta, creamy pasta recipe, easy pasta with vegetables, spring pasta dish, lemon cream sauce, penne with asparagus

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