Lemony Asparagus Pasta
This bright and fresh lemony asparagus pasta celebrates spring with tender-crisp vegetables, zesty citrus, and a light, silky sauce that comes together in just 20 minutes. It's the perfect balance of satisfying and refreshing – substantial enough for dinner without being heavy.
Equipment
- Large pot
- Colander
- Large skillet
Ingredients
- 12 ounces pasta (linguine, spaghetti, or fettuccine work best)
- 1 pound fresh asparagus, woody ends trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 shallot, finely diced (about 1/4 cup)
- Zest of 1 lemon
- Juice of 1-2 lemons (about 1/4 cup)
- 1/2 cup reserved pasta water
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, torn or thinly sliced
- Red pepper flakes to taste (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter (optional, for added richness)
Instructions
Step 1: Prep the Asparagus
- Cut asparagus into 2-inch pieces, slicing any thicker stalks in half lengthwise for even cooking.
- Set aside the asparagus tips and keep the stalks separate (they'll be added to the pasta water at different times).
Step 2: Cook the Pasta and Asparagus
- Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea – this seasons your pasta from within!
- Add pasta to the boiling water and cook according to package directions for al dente, usually 8-10 minutes.
- When the pasta is about 3 minutes from being done, add the asparagus stalks to the pasta water.
- 1 minute before the pasta is done, add the asparagus tips.
- Before draining, reserve 1/2 cup of the starchy pasta water – this is crucial for creating a silky sauce!
- Drain the pasta and asparagus together in a colander, but don't rinse.
Step 3: Create the Lemony Sauce
- While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced shallot and cook until translucent, about 2-3 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
- Add lemon zest and a pinch of red pepper flakes (if using), stirring to combine.
- Remove from heat if your pasta isn't quite ready yet to prevent the garlic from burning.
Step 4: Bring It All Together
- Add the drained pasta and asparagus to the skillet with the garlic and shallots.
- Return to medium-low heat and add the lemon juice and half of the reserved pasta water.
- Toss everything gently to combine, allowing the sauce to coat the pasta evenly.
- Add the grated Parmesan cheese and continue tossing until it melts into a creamy sauce. If the sauce seems too thick, add more pasta water a tablespoon at a time.
- If using butter, add it now and toss until melted and incorporated.
- Season with salt and pepper to taste. Remember that Parmesan is salty, so go easy at first!
- Remove from heat and fold in the fresh basil and remaining tablespoon of olive oil.
Step 5: Serve with Style
- Divide pasta among four bowls or plates.
- Top with additional Parmesan cheese, a sprinkle of lemon zest, extra basil, and a twist of black pepper.
- Serve immediately while hot and enjoy your springtime masterpiece!
Notes
- Pasta choice: Long, thin pasta works best for this dish as it pairs well with the slender asparagus pieces. Fresh pasta can be substituted for dried for an even more special meal.
- Asparagus selection: Look for medium-thickness spears – pencil-thin ones can overcook quickly, while very thick ones may remain too firm.
- Lemon intensity: The amount of lemon juice needed depends on the juiciness of your lemons and your taste preference. Start with one lemon and add more to taste.
- Make it vegan: Skip the Parmesan and butter, and add a tablespoon of nutritional yeast and an extra drizzle of good olive oil.
- Herb variations: No basil? Substitute with fresh mint, parsley, or dill – all pair beautifully with asparagus and lemon.