Packed with bright flavors, Lemon Asparagus Pasta is a convenient, healthy and incredibly delicious vegetarian meal. Features crunchy asparagus, rich cream sauce. Perfect for a weekend spring dinner or a relaxing summer dinner. Those who follow the vegan diet, I have not forgotten about you. I have put in the article (not in the recipe card) alternatives to the ingredients to transform the meal from vegetarian to vegan. You will enjoy this vegan Lemon Asparagus Pasta as a regular version. I also included in the article some alternatives, such as whole wheat pasta and others, to make the meal healthier.
Lemon Asparagus Pasta is an easy 30-minute meal. To prepare, boil the pasta, add the asparagus to cook with the pasta, and make a sauce in a skillet. After finishing, add a little of the hot pasta cooking water.
Lemon Asparagus Pasta is the perfect marriage of spring flavors — It’s a very simple recipe, but it tastes as good as a fine dining restaurant. Perfect for a spring dinner, a weekend meal, or a simple family celebration night
Ingredients
Yield: 6 Servings
- Dried Pasta – 1 lb
- Asparagus – 1 lb (Trimmed and Cut into 2-inch pieces)
- Heavy Cream – 8 ounces
- Lemon zest – 1 lemon
- Lemon Juice – 3 tablespoons
- Salt – 1/2 teaspoon
- Unsalted Butter – 2 tablespoons
- Pasta cooking water – 1/2 cup
- Fresh Cracked pepper and Parmesan cheese
Suggestions & Alternatives:
- Vegan – Swap the heavy cream for full-fat canned coconut milk or cashew cream, use a dairy-free butter substitute, and replace the Parmesan cheese with a sprinkle of nutritional yeast.
- Healthy – Use whole wheat, lentil, or chickpea pasta for a boost of extra protein and fiber. You can also swap half of the heavy cream for blended plain Greek yogurt to lighten up the sauce.
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Step-by-Step Instructions
Step 1: Cook pasta in a large pot of well-salted water until slightly tender. It is preferable to boil it for a few minutes less than the period stated on the package so that it does not become mashed.
Step 2: Drop the asparagus in for the last minute of cooking. Drain the pasta and asparagus together, reserving 1/2 cup of the hot cooking water.
Step 3: Meanwhile, pour the cream into a deep frying pan large enough to hold the pasta after it is cooked and leave it on low heat until it begins to boil. Add lemon juice, zest, and salt.
Step 4: Add the butter, a tablespoon at a time, to the sauce, and stir to melt it — Taste the sauce and adjust the salt or the lemon juice to your liking.
Step 5: Add the drained pasta and asparagus to the pan and stir well, then add ½ cup of the hot pasta cooking water to help coat the pasta seamlessly with the sauce.
Step 6: Sprinkle generously with Parmesan cheese and ground black pepper and serve
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Why You’ll Love this Recipe
You’ll love how quick and easy it is to make Lemon Asparagus Pasta on a dinner night. It leaves you feeling satisfied and satisfied with a hearty and delicious meal, while the citrus flavor and crunch of spring vegetables add a great touch. It’s the perfect lunch or dinner to enjoy al fresco with a glass of sparkling water or home-brewed iced tea. Plus, making it in just two pots makes cleanup a breeze.
I’m sooo excited for you all to try this Lemon Asparagus Pasta! It’s delicious pasta and easyyyy to prepare, and I’m sure it will become one of your favorite spring meals.
Please come back and comment to let me know how your Pasta turned out. Enjoy cooking!
Lemon and Asparagus Pasta
Tender pasta and crunchy asparagus are tossed in a rich cream sauce. It's simple, fresh, and absolutely delicious.
Ingredients
- 1 lb dried pasta
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 ounces heavy cream
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup pasta cooking water
- Fresh cracked pepper and Parmesan cheese, for serving
Instructions
- Cook pasta in a large pot of well-salted water until slightly tender. It is preferable to boil it for a few minutes less than the period stated on the package so that it does not become mashed.
- Drop the asparagus in for the last minute of cooking. Drain the pasta and asparagus together, reserving 1/2 cup of the hot cooking water.
- Meanwhile, pour the cream into a deep frying pan large enough to hold the pasta after it is cooked and leave it on low heat until it begins to boil. Add lemon juice, zest, and salt.
- Add the butter, a tablespoon at a time, to the sauce, and stir to melt it — Taste the sauce and adjust the salt or the lemon juice to your liking.
- Add the drained pasta and asparagus to the pan and stir well, then add ½ cup of the hot pasta cooking water to help coat the pasta seamlessly with the sauce.
- Sprinkle generously with Parmesan cheese and ground black pepper and serve
Notes
Vegan Version – you can easily replace the heavy cream with whole coconut milk or cashew cream, use dairy-free butter, and skip the Parmesan. To add a healthy twist, use whole wheat pasta or chickpeas.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 301Total Fat: 19gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 52mgSodium: 207mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 7g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.