Description
This Lemon Asparagus Pasta is creamy, zesty, and full of springtime flavor. With fresh asparagus, bright lemon, and a touch of parmesan, it’s the perfect quick dinner that feels fancy without the fuss.
Ingredients
Scale
- 12 oz dry pasta (linguine or spaghetti)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, zest and juice the lemon. Mince garlic and prep the asparagus.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add asparagus and cook for 4 minutes until just tender.
- Add drained pasta to the skillet. Stir in lemon zest, juice, heavy cream, and parmesan cheese.
- Toss gently, adding reserved pasta water as needed to loosen the sauce.
- Season with salt and pepper to taste. Serve warm with extra parmesan or fresh parsley.
Notes
- Save extra lemon zest to sprinkle on top before serving for a fresh finish.
- Use freshly grated parmesan for the smoothest melt and richest flavor.
- If sauce thickens too much, simply add a splash more pasta water while reheating.
- Feel free to add red pepper flakes for a touch of heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
Keywords: lemon asparagus pasta, creamy asparagus pasta, spring pasta recipe, vegetarian pasta