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Creamy Lemon Asparagus Pasta with Parmesan

Creamy Lemon Asparagus Pasta - featured image
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A quick and easy pasta dish featuring tender asparagus, zesty lemon, and sharp Parmesan in a silky, creamy sauce without heavy cream. Perfect for a fresh, comforting weeknight dinner.

Ingredients

Scale
  • 8 oz (225g) pasta (penne or fettuccine recommended)
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240 ml) half-and-half (or whole milk for lighter sauce)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, prepare the asparagus. Trim woody ends and cut into 2-inch pieces. Heat 1 tablespoon butter in a large skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and slightly tender but still crisp. Remove asparagus from pan and set aside.
  3. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in 1 cup (240 ml) half-and-half and bring to a gentle simmer, stirring frequently.
  4. Lower heat and stir in 1/2 cup (50g) grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens slightly. Add lemon zest and juice from 1 lemon, then season with salt, pepper, and optional red pepper flakes. If sauce feels too thick, add reserved pasta water a little at a time until desired creaminess is reached.
  5. Add cooked pasta and sautéed asparagus back into the skillet. Toss gently to coat everything evenly in the sauce. Warm through for 1-2 minutes. Remove from heat and serve immediately with extra Parmesan and a twist of fresh black pepper.

Notes

Add lemon juice at the end to prevent curdling. Do not overcook asparagus to keep it crisp. Use freshly grated Parmesan for best sauce texture. Reserve pasta water to adjust sauce consistency. For dairy-free, swap butter for olive oil and use plant-based cream. Gluten-free pasta options work well.

Nutrition

Keywords: lemon asparagus pasta, creamy pasta, Parmesan pasta, easy weeknight dinner, spring pasta, vegetarian pasta

Find it online: https://avabake.com/creamy-lemon-asparagus-pasta-with-parmesan-5-easy-steps-to-perfect-homemade-dinner/