This Lemon Asparagus Pasta is like sunshine in a bowl—bright, zesty, and just the right mix of cozy and fresh. It’s the kind of dish you whip up on a spring weeknight when you want something quick but a little special. Bonus: it comes together in under 30 minutes, which means more time for wine-sipping and catching up around the table.
Why You’ll Love This Recipe
I first made a version of this pasta years ago during a dinner party with friends I hadn’t seen in ages. I needed something fast but impressive—and this one hit all the right notes. From that night on, it’s been a go-to when I want something that tastes like spring on a plate, without the fuss.
- Quick and easy—ready in about 25 minutes
- Packed with bright lemon flavor and tender asparagus
- Perfect balance of comfort food and freshness
- Great for meatless Mondays or as a side for grilled chicken or fish
- Simple ingredients but restaurant-level taste
Ingredients Breakdown
Essentials
- 12 oz pasta (linguine, spaghetti, or fettuccine work beautifully)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 large lemon
- ½ cup grated Parmesan cheese (plus more for serving)
- ¼ cup pasta water (reserved)
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional, for a little kick)
Pro Tips
- Use a microplane to zest the lemon—it keeps things light and aromatic.
- Grate your own Parmesan for better melt and flavor (pre-grated can clump here).
- Choose thinner asparagus stalks—they’ll cook up more tender and sweet.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water before draining.
- While the pasta cooks, heat olive oil over medium heat in a large skillet. Add the garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Add the asparagus and cook for 4–5 minutes, until bright green and just tender.
- Add the drained pasta to the skillet, tossing gently with the asparagus and garlic.
- Stir in lemon zest, juice, Parmesan, and a splash of the reserved pasta water. Toss to coat everything in a silky sauce.
- Season with salt, pepper, and red pepper flakes (if using). Serve immediately with extra Parmesan on top.
Chef’s Tips and Tricks
- Be sure not to overcook the asparagus—it should still have a little crisp bite.
- Taste as you go, especially when adding lemon juice—you want it bright but not sour.
- A drizzle of good quality olive oil right before serving adds a lovely sheen and richness.
- Pasta water is liquid gold—don’t skip it! It helps the sauce coat each noodle perfectly.
Recipe Variations and Serving Suggestions
- Add seared shrimp or rotisserie chicken for extra protein.
- Swap asparagus for broccoli or peas if that’s what you’ve got.
- Top with toasted pine nuts or breadcrumbs for crunch.
- Serve with a crisp white wine and a green salad for a beautifully light meal.
FAQs
Can I make this dairy-free?
Yes! Just leave out the Parmesan or substitute with nutritional yeast or your favorite dairy-free cheese.
What’s the best pasta type to use?
I love this with linguine or spaghetti, but you can easily use penne, farfalle, or any shape you have on hand.
How do you store and reheat leftovers?
Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or extra olive oil.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 12 oz pasta (linguine or spaghetti)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup grated Parmesan
- ¼ cup reserved pasta water
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions:
- Cook pasta in salted water until al dente. Reserve ¼ cup pasta water and drain.
- Sauté garlic in olive oil until fragrant. Add asparagus and cook until just tender.
- Add pasta, lemon zest and juice, Parmesan, and pasta water. Toss to coat.
- Season with salt, pepper, and red pepper flakes. Serve with extra Parmesan.
Nutrition: ~420 calories per serving
If you give this Lemon Asparagus Pasta a try, I’d love to hear how it turned out! Leave a comment below, snap a pic and tag @thekitchensaid on Instagram—we’re all about celebrating your kitchen wins together!
