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Asparagus & Lemon Cream Pasta served in a bowl with a sprinkle of parmesan.

Asparagus & Lemon Cream Pasta

Bright, creamy, and easy, this Asparagus & Lemon Cream Pasta comes together in about 20 minutes and features crisp asparagus, lemon brightness, and silky cream—perfect for a fast weeknight dinner or an elegant meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz 8 oz pasta Short or long pasta such as penne, fettuccine, or spaghetti.
Asparagus
  • 1 bunch 1 bunch asparagus, trimmed and cut into pieces Choose firm stalks; substitute with green beans or snap peas if desired.
Cream and Seasoning
  • 1 cup 1 cup heavy cream For a lighter version, consider Greek yogurt whisked in off heat.
  • 1 1 lemon, zested and juiced Fresh lemons are essential; avoid bottled lemon juice.
  • 2 cloves 2 cloves garlic, minced Adds flavor to the sauce.
  • Salt and pepper to taste
  • Parmesan cheese, for serving Freshly grated melts better than pre-grated.
  • Olive oil For sautéing the asparagus.

Method
 

Cooking
  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water, and set aside.
  2. In a large skillet, heat a splash of olive oil over medium heat. Add the trimmed asparagus and sauté for 3–5 minutes until tender but still bright green.
  3. Push the asparagus to the side and add the minced garlic. Cook for about 1 minute until fragrant, then combine with the asparagus.
  4. Pour in 1 cup of heavy cream and stir. Add the lemon zest and juice, bringing the mixture to a gentle simmer for 1–2 minutes.
  5. Add the drained pasta to the skillet and toss with the sauce and asparagus. Season with salt and pepper to taste. Let sit for a minute to meld flavors.
  6. Serve immediately, garnishing with freshly grated Parmesan and a drizzle of olive oil if desired.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, slightly undercook pasta and cool completely before freezing in a shallow container for up to 1 month.