Lemon Asparagus Pasta

Take your dinner to the next level with this Lemon Asparagus Pasta. With bold flavors and a light cream sauce, everyone will be asking for seconds.

Lemon Asparagus Pasta

If I could live on pasta alone, I would. Seriously. Maybe I was Italian in another life? Who knows. Either way, I’m excited to be bringing you another new pasta recipe. We’re making Lemon Asparagus Pasta.

This pasta recipe combines all of my favorite flavors: lemon, asparagus, cream, garlic, and a kiss of red pepper flakes. SO GOOD. What’s not to love?

Also, this style of cream sauce is my favorite when it comes to pasta. I often find other white sauces like Alfredo to be way too heavy. While still silky and creamy, this sauce is light and fresh. (That means I can eat more. Ha!)

Ready to give it a try? I know you are! Let me walk you through the simple recipe!

How to Make:

You can find a detailed ingredients list and instructions in the printable recipe card below.

1. Begin by cooking the pasta. Drain and reserve ½ cup of the pasta water.

2. In a large skillet on medium-high heat, add olive oil. Cook the asparagus. Remove from the pan and set aside.

3. Add the remaining olive oil to the pan and add in the onions and garlic until softened. Sprinkle in 2 teaspoons of flour. Mix to combine.
4. Add in the white wine, lemon juice, and lemon zest. Bring to a boil, then lower to a simmer and cook for 5 minutes.

5. Add in the parmesan, and salt and pepper to taste.
6. Reduce heat to low, and stir in the heavy cream.
7. Turn off the heat, and mix in the pasta, asparagus, parsley, and red pepper flakes until combined.

8. Add in as much pasta water as needed to achieve desired consistency.
9. Serve immediately after garnishing with salt and pepper and parmesan cheese.

Finito! Your Lemon Asparagus Pasta is ready to be enjoyed! I know you’re going to love it!

Cooking Tips and Tricks:

• Add in some protein. To really bulk up this dish, I love to make grilled lemon chicken or shrimp and toss it in with the asparagus and pasta. So good!
• Use fresh ingredients. When making pasta like this, I highly recommend using the freshest ingredients possible for maximum flavor.
• Use your favorite pasta. Depending on the type of pasta you use, you may not need a whole pound. The pasta I used, cavatappi, is a really large noodle. I cooked a pound but only ended up needing about three-fourths of it.

Frequently Asked Questions:

Here are some of the most frequently asked questions when it comes to making this lemony pasta with asparagus.

What’s the best kind of pasta to use for this recipe?

I personally recommend pasta with a bit of texture. You want something that’s going to grab and hold onto that tasty sauce. Cavatappi is my personal favorite, so that’s what I reached for. I think a bow tie pasta would be lovely here too.

Can I swap out the asparagus for another green veggie?

Sure! I was making this recipe with my mom and she mentioned that Broccolini would be good. I concurred. You just want to make sure it’s a sturdy vegetable.

How can I spice up this lemon pasta dish?

I used a touch of red pepper flakes in this recipe. Want it hotter? Add more!

Can I make lemon asparagus pasta ahead of time?

It’s not recommended. I feel pasta recipes like this one are best enjoyed right after cooking. I did have some (cold) leftovers the next day. It was still yummy, but it just wasn’t quite the same.

Let’s eat!

Divertiti! (That’s ‘enjoy’ in Italian!)

If you’re a pasta lover like me and want to add a new recipe to your weekly/monthly dinner routine, then I couldn’t recommend this dish more.

Give it a try and let me know what you think. Stop back here and leave a comment and five-star review!

Happy cooking!

More Pasta Recipes You May Enjoy

• Creamy Pumpkin Tortellini
• Lemon Ricotta Pasta
• Chicken Apple Sausage One Pan Pasta
• Chicken and Sun-Dried Tomato Pasta
• Broccoli Pesto Pasta
• Seafood Lasagna 

I hope you’ll try making this easy and delicious lemon ricotta pasta. It’s such a refreshing pasta dish. I know you’re going to love it. If you do, please leave a comment and a 5-star rating below. 

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Lemon Asparagus Pasta

Take your dinner to the next level with this Lemon Asparagus Pasta. With bold flavors and a light cream sauce, everyone will be asking for seconds.

5 from 3 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American, Italian

Keyword: asparagus, lemon, one pan dinner, pasta

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 763kcal

Ingredients

• .75 – 1 lbs pasta*
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 3 tablespoons extra virgin olive oil
• 1 small onion diced
• 2 cloves garlic
• 2 teaspoons flour
• ½ cup heavy cream
• 1 cup dry white wine sauv blanc
• 1 lemon zested and juiced
• 1 teaspoon kosher salt
• ½ cup freshly grated parmesan plus more for serving
• ½ teaspoon ground black pepper
• ¼ cup fresh parsley
• ½ teaspoon red pepper flakes optional

Instructions

• Begin by cooking the pasta to al dente according to the package directions. Drain and reserve ½ cup of the pasta water.
• In a large skillet on medium-high heat, add 1 tablespoon of olive oil. Cook the asparagus until slightly tender, but still firm. Remove from the pan and set aside.
• Add the remaining olive oil to the pan and add in the onions and garlic until softened. Sprinkle in 2 teaspoons of flour. Mix to combine.
• Add in the white wine, lemon juice, and lemon zest. Bring to a boil, then lower to a simmer and cook for 5 minutes. Add in the parmesan and salt and pepper to taste. Reduce heat to low, and stir in the heavy cream.
• Turn off the heat and mix in the pasta, asparagus, parsley, and red pepper flakes (optional) until combined. Add in as much pasta water as needed to achieve desired consistency.
• Serve immediately after garnishing with salt and pepper and parmesan cheese.

Notes

*Depending on the type of pasta you use, you may not need a whole pound. The pasta I used, cavatappi, is a really large noodle. I cooked a pound, but only ended up needing about three-fourths of it.

Nutrition

Calories: 763kcal | Carbohydrates: 99g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 810mg | Potassium: 678mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1790IU | Vitamin C: 28mg | Calcium: 248mg | Iron: 5mg