Name: Lemon Asparagus Pasta
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 1 pound linguine ((or pasta of your choice)); 2 Tablespoons olive oil ((divided)); 1/2 cup yellow onion ((finely chopped)); 3 large cloves garlic ((minced)); 1 pound asparagus; 1 Tablespoon lemon zest ((one lemon)); 1 Tablespoon lemon juice; 1/2 cup Parmesan cheese ((grated)); 1/16 teaspoon cayenne pepper ((a pinch)); sea salt & ground pepper ((to taste))

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Warmer temperatures are arriving, so lighter meals are in order. Lighter and faster, because no one wants to be cooking when it is gorgeous outside, right? Lemon Asparagus Pasta is the perfect solution for a super quick, light and delicious meal that you can whip up any night of the week in about 15 minutes…..

That right there is springtime in a bowl! Your favorite pasta, crispy asparagus, tangy lemon, and salty Parmesan combine with garlic to create the perfect light meal…at least in my opinion. 😉

I created a similar dish several years ago, Spaghetti al Limone, but I decided to lighten it up even further and add some fresh asparagus and garlic.

How to make Lemon Asparagus Pasta:

Bring 5 to 6 quarts of salted water to a boil in a large pot.

Trim the woody ends off 1 pound of asparagus, and cut into 1-inch pieces…..

Add your choice of pasta to the boiling water {I used linguine} and cook according to the package directions.

While the pasta is cooking, heat olive oil in a large skillet on medium heat. Add the onion and saute until softened…..

Add the garlic and cook for one additional minute. Remove from heat.

Two minutes before the pasta cooking time is up, remove 1 cup of pasta water and set aside. Add the asparagus pieces to the pasta/water…..

Drain the pasta and asparagus, then add to the skillet.

Add 1 Tablespoon of olive oil, Parmesan, lemon zest, lemon juice, cayenne (if using) and 1/2 cup of the reserved pasta water…..

Toss to combine adding additional pasta water as needed. Season with salt and pepper and serve with additional grated Parmesan cheese…..

Do you have your forks ready?

Notes: (contains affiliate links)

If you cannot stand asparagus, substitute broccoli florets.
I used linguine this time, but any pasta shape will work including rotini, penne, fettucine, etc.
I added just enough cayenne pepper to give it a kick, but not burn your mouth off. Adjust to suit your own family’s tastes.
I used this Lodge Cast Iron Skillet, but any large skillet will work.
This is the newer version of my 15 year old Calphalon Stock Pot. I am jealous that this new one has a strainer built into the lid!!
Every kitchen needs a Microplane/Zester to make pasta!! I use it for the Parmesan and the lemon zest.

More quick pasta recipes:

Linguine alla Carbonara – one of my absolute favorites!
Pasta al Tonno – that’s Italian for tuna
Fusilli al Pomodoro – that is Italian for fresh tomatoes and curly noodles
Shrimp Linguine – aka Shrimp Scampi

Enjoy!!

Lemon Asparagus Pasta

Lemon Asparagus Pasta is the perfect solution for a super quick, light and delicious meal that you can whip up any night of the week in about 15 minutes!

3.67 from 3 votes

Course: Main Course

Cuisine: Italian

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Servings: Servings

Calories: 376kcal

Author: Lisa Johnson

Ingredients

1 pound linguine (or pasta of your choice)
2 Tablespoons olive oil (divided)
1/2 cup yellow onion (finely chopped)
3 large cloves garlic (minced)
1 pound asparagus
1 Tablespoon lemon zest (one lemon)
1 Tablespoon lemon juice
1/2 cup Parmesan cheese (grated)
1/16 teaspoon cayenne pepper (a pinch)
sea salt & ground pepper (to taste)

Instructions

Bring 5 to 6 quarts of salted water to a boil in a large pot. Add your choice of pasta to the boiling water {I used linguine} and cook according to the package directions.
Trim the woody ends off 1 pound of asparagus, and cut into 1-inch pieces. Set aside.
While the pasta is cooking, heat olive oil in a large skillet on medium heat. Add the onion and saute until softened.
Add the garlic and cook for one additional minute. Remove from heat.
Two minutes before the pasta cooking time is up, remove 1 cup of pasta water and set aside. Add the asparagus pieces to the pasta/water.
Drain the pasta and asparagus, then add to the skillet.
Add 1 Tablespoon of olive oil, Parmesan, lemon zest, lemon juice, cayenne (if using) and 1/2 cup of the reserved pasta water.
Toss to combine adding additional pasta water as needed. Season with salt and pepper and serve with additional grated Parmesan cheese.

Notes

If you cannot stand asparagus, substitute broccoli florets.
I used linguine this time, but any pasta shape will work including rotini, penne, fettucine, etc.
I added just enough cayenne pepper to give it a kick, but not burn your mouth off. Adjust to suit your own family’s tastes.

Nutrition information is based on an estimate, calculated by WP Recipe Maker plugin from the individual ingredients listed in the recipe. Variations may occur based on alterations and personal preferences. We cannot guarantee the accuracy of the information in every possible situation.

Nutrition