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Fresh Lemon Asparagus Pasta Recipe Easy Creamy Parmesan Dinner

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A quick and easy fresh lemon asparagus pasta with a creamy Parmesan sauce that balances brightness and comfort, perfect for spring and summer meals.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti or linguine
  • 1 bunch (about 1 pound or 450 grams) fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 large lemon, zested and juiced
  • 1 cup (about 100 grams) finely grated Parmesan cheese
  • ½ cup (120 ml) heavy cream (optional; can use half-and-half or dairy-free alternative like coconut cream)
  • Salt and freshly ground black pepper, to taste
  • A pinch of red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • ½ cup (120 ml) reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of spaghetti or linguine and cook according to package directions until al dente (about 8-10 minutes). Reserve ½ cup (120 ml) of pasta water before draining.
  2. While pasta cooks, trim the woody ends off 1 bunch (1 pound/450 grams) of asparagus and cut into 2-inch pieces.
  3. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add minced garlic (3 cloves) and sauté for about 30 seconds until fragrant. Add asparagus pieces and cook for 4-5 minutes until tender but still crisp.
  4. Reduce heat to low. Add ½ cup (120 ml) heavy cream (or half-and-half) and stir to combine. Slowly add 1 cup (100 grams) finely grated Parmesan cheese, stirring constantly. Add reserved pasta water a little at a time to loosen sauce and reach desired consistency.
  5. Stir in zest and juice of 1 large lemon. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if using.
  6. Add drained pasta to the skillet and toss well to coat every strand with the creamy lemon Parmesan sauce and asparagus.
  7. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley. Give it one last gentle toss.
  8. Serve immediately, optionally adding extra Parmesan or a drizzle of olive oil on top.

Notes

Reserve pasta water to loosen the sauce and keep it silky. Avoid high heat when adding cheese to prevent clumping. Cook asparagus until tender but still crisp for best texture. Zest lemon before juicing to avoid bitterness. Add more pasta water if sauce is too thick.

Nutrition

Keywords: lemon asparagus pasta, creamy Parmesan pasta, spring pasta recipe, easy pasta dinner, quick pasta recipe, vegetarian pasta, fresh lemon pasta

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