Lemon Asparagus Pasta

My lemon asparagus pasta is the bright, creamy weeknight dinner your table’s been missing. With seasonal asparagus, tangy lemon, and tender pasta, this dish comes together fast and feels like a fresh upgrade to everyday meals. I love this pasta recipe because it’s quick, easy and super fresh.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 327 kcal per serving

Ingredients

12 ounces - penne pasta
1 lb - asparagus
½ cup - frozen peas
2 tablespoons - unsalted butter
8 ounces - heavy cream
1 - lemon zest
2 tablespoons - lemon juice
½ tsp - garlic powder
½ tsp - salt
¼ tsp - black pepper
¼ tsp - red pepper
1 cup - pasta water
parmesan

Instructions

Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the rest. Set pot of pasta and veggies aside.
In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.
Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.

Nutrition