Creamy Asparagus Lemon Pasta
A quick and easy creamy asparagus lemon pasta recipe ready in 15 minutes, featuring a silky sauce with fresh asparagus and bright lemon zest.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225 g) pasta (fettuccine or linguine recommended)
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 cup (240 ml) heavy cream
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional fresh herbs (parsley or basil) for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon salt once boiling. Cook 8 oz (225 g) pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup (240 ml) pasta water before draining.
- While pasta cooks, prepare asparagus by trimming tough ends and cutting into 1-inch pieces. Pat dry to avoid splatter during cooking.
- Heat 2 tablespoons butter over medium heat in a large skillet. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add asparagus to the skillet. Cook for 3-4 minutes, tossing occasionally, until bright green and just tender but still with a slight snap.
- Lower heat to medium-low and pour in 1 cup (240 ml) heavy cream. Stir gently and bring to a simmer—do not boil vigorously to avoid curdling.
- Add lemon zest and juice from 1 lemon. Stir well to combine. Taste and adjust lemon if desired.
- Stir in 1/2 cup (50 g) grated Parmesan cheese. Mix until melted and sauce thickens slightly, about 1-2 minutes.
- Add drained pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water a few tablespoons at a time if sauce seems too thick.
- Season with salt and freshly ground black pepper to taste. Toss once more and remove from heat.
- Serve immediately, garnished with chopped fresh herbs if desired.
Notes
Save some pasta water before draining to help bind the sauce and pasta together. Avoid overcooking asparagus to maintain a tender-crisp texture. Use medium-low heat to prevent cream from curdling. Add a splash of reserved pasta water if sauce thickens too much while waiting to serve.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 480
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 45
- Fiber: 4
- Protein: 14
Keywords: creamy pasta, asparagus pasta, lemon pasta, quick dinner, easy pasta recipe, 15 minute meal, spring recipe, vegetarian pasta