If you’re looking to add more healthy, zesty, and refreshing meals to your spring menu, this Lemon Asparagus Pasta is a perfect choice! It’s a simple recipe that’s made by tossing pasta and fresh asparagus in a zippy, cheesy lemon cream sauce.

The key to acing this dish is to cook the asparagus until its tips are crispy and stalks slightly blistered. The slight char will add a whole other dimension to the enticing flavor of this vegetable.

Variations for Lemon Asparagus Pasta

• Gluten free? Use gluten free pasta noodles.
• Instead of asparagus – Use green peas, broccoli, edamame, snap peas, or another green vegetable.
• Add protein – Sprinkle crumbled tofu bacon or tempeh bacon on top (carbonara-style), or add white beans or seared pieces of vegan chicken in with the pasta.

How to make Lemon Asparagus Pasta

Ingredients

• Kosher salt, to taste
• 8 ounces fettuccine
• 3 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• ½ pound asparagus, cut into 1” pieces, woody ends discarded
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of 1 lemon
• Black pepper, to taste

Directions

1. Bring a pot of water to a rapid boil and season generously with salt. Cook the pasta al dente according to the packaged instructions. Reserve 1 cup of pasta water.
2. While the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add asparagus to the skillet and sauté until tender, stirring occasionally for 3 to 4 minutes. Remove from skillet.
3. Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
4. Once the cream thickens, remove the pasta directly from the pot (do not rinse) and place it in the pan. Stir in ⅓ cup pasta water. Add more, 1 tablespoon at a time, until you reach your preferred consistency. Add Parmesan, lemon zest, and lemon juice and toss to combine. Then stir in the asparagus. Season with salt and pepper to taste.

Storage:

If you have leftovers, they won’t freeze too well, but can be stored in an airtight container in the fridge for up to 5 days.