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A close-up of creamy asparagus mushroom pasta garnished with grated cheese and black pepper.

Creamy Lemon Asparagus Pasta

This vibrant and comforting pasta dish features tender asparagus spears bathed in a rich, zesty lemon-garlic cream sauce, perfectly tossed with al dente pasta for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 oz linguine or spaghetti dry
  • 1 tbsp salt for pasta water
For the Asparagus:
  • 1 lb fresh asparagus tough ends trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
For the Creamy Lemon Sauce:
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1/2 cup shallot finely diced (about 1 medium)
  • 1/2 tsp red pepper flakes optional, for a hint of heat
  • 1.5 cups vegetable broth low sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tbsp fresh lemon juice (from about 1 medium lemon)
  • 1 tsp lemon zest (from about 1 medium lemon)
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground, adjust to taste
For Garnish:
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Colander
  • Lemon zester/grater

Method
 

Prepare the Pasta & Asparagus:
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus pieces, salt, and pepper. Sauté for 3-5 minutes, until bright green and tender-crisp. Remove the asparagus from the skillet and set aside.
Make the Creamy Lemon Sauce:
  1. In the same skillet (no need to clean), reduce heat to medium. Add 2 tablespoons of olive oil. Add the minced garlic and diced shallots. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic. Add the red pepper flakes, if using, and cook for another 30 seconds.
  2. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly for 2-3 minutes.
  3. Stir in the heavy cream, lemon juice, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
  4. Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted and smooth. Taste and adjust seasoning as needed.
Combine and Serve:
  1. Add the cooked and drained pasta directly into the skillet with the creamy lemon sauce. Add the sautéed asparagus.
  2. Toss everything together until the pasta and asparagus are evenly coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water (1/4 cup at a time) until it reaches your desired consistency.
  3. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Notes

For added protein, cooked shrimp or grilled chicken would be excellent additions to this dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.