April is peak asparagus season (it runs from March to June), and this lemon asparagus pasta is one of the easiest (and most delicious) ways to enjoy it. It’s light, fresh, and comes together in about 30 minutes—perfect for an easy weeknight dinner or casual spring entertaining.

The combination of tender asparagus, sweet peas, and a creamy lemon-Parmesan sauce makes this pasta feel just a little elevated, without any extra effort.

Note: This recipe was originally published in 2023 and has been updated for 2026 with a few fresh tips.

Why You’ll Love This Lemon Asparagus Pasta

• Ready in about 30 minutes
• Light, fresh, and perfect for spring
• Uses simple, seasonal ingredients
• Easy enough for weeknights, pretty enough for guests
• Customizable (add protein or make it dairy-free)

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 secret to this recipe is using pasta water in the sauce. The starch helps thicken the sauce and brings everything together for that silky, restaurant-style finish. If it gets too thick, just add a splash more.

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

Tips for the Best Lemon Asparagus Pasta

• Don’t overcook the asparagus—it should stay bright and slightly crisp
• Reserve your pasta water before draining (easy to forget!)
• Add the pasta water gradually to control the sauce consistency
• Taste and adjust lemon at the end for brightness

How to Serve Lemon Asparagus Pasta

• 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

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.

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, X, 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 we promise not to bug you to death. Join our Facebook Group called Growing Younger where women discuss everything good and bad about being over 50. Additionally Lauren hosts a bi-weekly podcast called Beauty is a Bitch! and an Instagram Live series called “Growing Younger Gabfest with Lauren.”

Please pin!