Lemon Asparagus Pasta

Lemon asparagus pasta became one of my go-to recipes during spring when fresh asparagus is everywhere and I want something bright and zesty on my plate. I first made it on a whim after a quick trip to the farmer’s market and the refreshing lemony aroma that filled my kitchen was all I needed to know I’d be making it again and again.

Ever since then I’ve loved how effortlessly this dish comes together with just a few ingredients and a burst of flavor that tastes like sunshine in a bowl so I make it often for a light dinner or a special lunch with friends.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fettuccine – Acts as the hearty base that soaks up the creamy lemon sauce beautifully.
• Asparagus – Adds a tender crunch and earthy green flavor to the dish.
• Fresh lemon juice – Brightens the entire pasta and gives it a refreshing tang.
• Lemon zest – Enhances the citrusy flavor and aroma.
• Olive oil – Helps sauté the asparagus and adds richness.
• Garlic – Adds bold flavor and depth to the sauce.
• Grated Parmesan – Melts into the sauce for a creamy and savory finish.
• Heavy cream – Creates a smooth and velvety sauce.
• Salt – Balances the sweetness and acidity of the lemon.
• Black pepper – Adds a gentle kick of spice.
• Fresh parsley – For a final touch of color and freshness.

Tools You’ll Need

• Large pot – I use it to boil the pasta until it’s perfectly al dente.
• Skillet – Ideal for sautéing the asparagus and building the lemony cream sauce.
• Zester – Helps me get that fragrant lemon zest.
• Knife – For trimming the asparagus and mincing garlic.
• Cutting board – A safe surface for prepping vegetables.
• Measuring spoons – Keeps all the flavor proportions just right.
• Tongs – Useful for tossing the pasta in the sauce.
• Grater – I use this to freshly grate the Parmesan.

Instructions

Step 1: Cook the Pasta

I start by boiling a large pot of salted water then I cook the fettuccine according to the package instructions until it’s al dente and I save a bit of pasta water before draining.

Step 2: Sauté the Asparagus

While the pasta cooks I heat olive oil in a skillet and sauté the trimmed asparagus with garlic over medium heat for about 4 to 5 minutes until the asparagus is bright green and just tender.

Step 3: Make the Sauce

Once the asparagus is ready I pour in the cream then I stir in the lemon juice and zest followed by Parmesan, salt, and pepper letting it all simmer for 2 to 3 minutes so the flavors blend.

Step 4: Combine Pasta and Sauce

I toss the cooked pasta directly into the skillet with the sauce and asparagus using a splash of reserved pasta water if needed to loosen it up and make it silky.

Step 5: Garnish and Serve

I plate the pasta and garnish it with chopped parsley and an extra sprinkle of Parmesan then I top it with a slice of lemon for that bright finishing touch.

Tips

If you want to make it lighter I sometimes swap out the heavy cream for half-and-half or even a splash of pasta water and a dollop of Greek yogurt. For extra protein I’ve added grilled chicken or shrimp and it turns into a full meal. I also recommend using freshly grated Parmesan for the creamiest texture.

Ways to Serve

Lemon asparagus pasta is perfect on its own as a springtime main dish or alongside a crisp green salad and crusty bread. I also enjoy serving it with a chilled glass of white wine for a relaxed dinner.

Frequently Asked Questions

Can I make Lemon Asparagus Pasta dairy-free?

Yes! You can substitute the cream with coconut milk and use nutritional yeast instead of Parmesan for a dairy-free option.

How do I store leftovers of Lemon Asparagus Pasta?

Keep it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream.

Can I use another type of pasta in Lemon Asparagus Pasta?

Absolutely! Penne, spaghetti, or linguine all work well depending on what you have on hand.

See You in the Kitchen

I hope you give this lemon asparagus pasta a try! It’s one of my favorite bright and comforting dishes and I’d love to hear how yours turns out. Feel free to tag me or drop a comment if you do!

Happy Cooking!

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