Fresh and Flavorful Lemon Asparagus Pasta: So Easy to Make!

April is officially asparagus season! In-season actually runs from March to June but April is when asparagus is at its prime. I can’t get enough, and one of my favorite ways to celebrate asparagus is with lemon in my lemon asparagus pasta recipe. The star ingredient in this easy pasta dinner recipe is obviously asparagus, but the creamy lemon sauce with a dash of Parmesan makes it irresistible and the prefect way to celebrate Spring.

Delicious Pasta with Vegetables

Yes, I slip in some peas because I love them and it adds even more green to this beautiful pasta dish. The trick to this recipe is to use the pasta water in the sauce. The starch from starchy water not only adds flavor helps thicken the sauce and glue the pasta and sauce together. If the sauce is getting too thick just add a splash of plain water.

You can refrigerate leftovers (if you have any) for up to 5 days.

YES! I LOOK FORWARD TO #GROWINGYOUNGER

PLEASE SUBSCRIBE ME TO YOUR MAILING LIST.
* indicates required

lemon asparagus pasta recipe fountainof30

Lemon Asparagus Pasta Serving Tips

  • While this recipe is vegetarian, feel free to add some thick smokey bacon (cooked first) to really punch up the flavor.
  • Add a dash of red pepper flakes for an added kick.
  • Serve with a simple green salad with a garlicky vinaigrette and crusty bread for an easy meal.
  • To make it gluten-free, use gluten-free pasta.
  • To make it vegan or dairy-free, swap out the parmesan cheese with nutritional yeast and the cream with a plant-based cream.
  • Pair with a crisp, dry Pinot Grigio. Red wines might be too overpowering for the subtle flavors of this pasta dish.

Lemon Asparagus Pasta

Yields: 6-8 servings

Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes

Lemon Asparagus Pasta fountainof30

Ingredients:

  • 12 oz penne pasta
  • 1 lb asparagus, ends removed and cut into 2” pieces
  • ½ cup frozen peas
  • 2 tablespoons unsalted butter
  • 8 oz heavy cream
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup pasta water
  • Shredded parmesan for serving

Directions:

  1. Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
  2. Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the remainder. Set pot of pasta and veggies aside.
  3. In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.
  4. Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
  5. Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
  6. Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.

Lemon and Asparagus fountainof30

Lemon Asparagus Pasta butter in pan fountainof30

penne pasta into boiling water fountainof30

cream and butter for pasta fountainof30

lemon asparagus pasta fountainof30

sause over pasta with asparagus fountainof30

mixing lemon asparagus pasta with cheese fountainof30

mixing lemon asparagus add pepper fountainof30

mixing lemon asparagus in bowl fountainof30

Yield: 8

Lemon Asparagus Pasta

lemon asparagus pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 12 oz penne pasta
  • 1 lb asparagus, ends removed and cut into 2” pieces
  • ½ cup frozen peas
  • 2 tablespoons unsalted butter
  • 8 oz heavy cream
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup pasta water
  • Shredded parmesan for serving

Instructions

  1. Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
  2. Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the remainder. Set pot of pasta and veggies aside.
  3. In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.
  4. Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
  5. Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
  6. Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 169mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 7g
Lauren Dimet Waters Signature

You might also like these recipes: This Delicious Healthy Tuna Noodle Casserole is Packed with Protein and Amazing Low Carb Cauliflower “Potato” Salad.

Are you following Fountain Of 30 on Facebook, Twitter, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here.  You don’t want to miss a post and promise not to bug you to death. We also started a Facebook Group called Growing Younger for women to discuss everything good and bad about being over 40. Additionally Lauren now hosts a podcast called Beauty is a Bitch! and a weekly Instagram Live series called “Growing Younger Gabfest with Lauren.”

Please pin!

asparagus lemon vegetable pasta recipe fountainof30 easy to make fresh lemon asparagus penne pasta fountainof30

lemon asparagus pasta with peas fountainof30

2 thoughts on “Fresh and Flavorful Lemon Asparagus Pasta: So Easy to Make!”

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe