This asparagus pasta recipe is easy and simple to make for a quick dinner. It’s a refreshing dish, thanks to the hint of lemon and light alfredo sauce. In just less than 25 minutes this pasta recipe will be ready to serve.
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I was inspired to create this recipe a number of years ago when all the asparagus pasta recipes with lemon included a thick heavy alfredo sauce. There had to be a healthier option, so I created my own version.
Asparagus Pasta Recipe
This is a delightful recipe perfect for spring and summer when the lemon and asparagus are in season. It uses a butter sauce instead of olive oil, similar to my zucchini with garlic and butter recipe. The butter adds a rich smoothness which gently coats the pasta.
And if you’re wanting to make this off-season, no worries. You can use frozen asparagus instead of fresh. I also mention how to substitute lemon juice if you don’t have lemon zest available.
Ingredients
Here are the ingredients you’ll need to make this asparagus and pasta recipe.
- Milk
- Romano or Parmesan Cheese
- Butter
- Lemon zest of half a lemon (suggestions for using lemon juice/concentrate are below)
- Cornstarch – this is used to thicken the sauce instead of relying on heavy cream.
- Dash of pepper
- Linguini or other pasta of your choice.
Recipe Notes
- If you are concerned that the lemon will turn this into a tangy lemon based sauce, don’t worry, it doesn’t. The zest does not overpower the dish, but instead adds a hint of brightness leaving you uplifted and satisfied.
- This alfredo sauce is not a soupy sauce. It is to coat the pasta only, not make the pasta swim in it! Too much of this sauce will overpower the dish completely.
The sauce is light and matches the delicacy of the lemon and asparagus. 😀
How to Make Asparagus Pasta
The beauty of making this lemon asparagus pasta recipe is that by the time you have the pasta ready, your sauce should be ready too. Here are the instructions. For specific measurements, refer to the recipe card below.
Step 1. Start by boiling the pasta in a large sauce pan. This should take about 9 to 10 minutes. Follow the instructions on your pasta box since different long pasta types have different cooking times.
Step 2. While the pasta is cooking, melt the butter in a frying pan over medium heat.
Step 3. In a separate bowl add the milk, along with the cornstarch, dash of pepper and zest of half a lemon. Stir well.
Step 4. Add the milk mixture into the sauce pan with the melted butter and stir well.
Step 5. Add the Romano cheese (or Parmesan) to the butter sauce. As the temperature rises, the cornstarch will help thicken the sauce as it cooks down slightly.
This will create your lemon alfredo sauce.
Step 6. Keep the heat at medium.
Step 7. Add the chopped asparagus to the lemon sauce. Stir and let cook for about 8 minutes or until the asparagus is fully cooked through as seen below.
Step 8. Once your asparagus is cooked through and very tender, your pasta should be done cooking and ready to be added to lemon sauce mixture.
Step 9. Simply transfer the pasta directly into the frying pan using a pair of tongs.
Step 10. Add all the pasta and gently coat it with the lemon and asparagus sauce. Lower the heat to low to keep warm.
You are now ready to serve your dish!
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Recipe Card
Asparagus Pasta with Lemon
Ingredients
- 3/4 lb linguini or other thick pasta
- 2 TBLE butter
- 3/4 cup milk
- 1/4 tsp corn starch
- zest 1/2 lemon
- 1/4 cup grated Romano cheese
- 1 cup asparagus stalks trimmed and cut into 1 in. pieces frozen or fresh is fine
- dash salt and black pepper optional
Instructions
- Bring a large pot of water to a boil and add the linguini. Cook for approximately 9 minutes or until done to your preference. If done before your sauce is ready, drain and set aside.3/4 lb linguini
- Meanwhile, in a large frying pan melt the butter over medium heat.2 TBLE butter
- In a separate bowl mix the milk, corn starch, pepper and lemon zest. Mix well so there is no clumping.3/4 cup milk, 1/4 tsp corn starch, zest 1/2 lemon
- Add the milk mixture to the melted butter in the pan, using a whisk as you pour it in.
- Stir frequently over medium heat, and add the cheese. Stir until melted.1/4 cup grated Romano cheese
- Take your chopped asparagus and add to the sauce and cook. I used frozen organic asparagus from the store and they cooked right in the sauce.1 cup asparagus stalks trimmed and cut into 1 in. pieces
- Add a dash of cracked pepper and salt. This is optional.dash salt and black pepper
- Once the pasta is done, transfer pasta using tongs to the sauce adding any extra pasta water if it appears too dry. Always keep some pasta water off to the side.
- Toss pasta with sauce until coated and serve immediately.
Notes
- Using Frozen or fresh asparagus will work with this recipe.
- If you don’t have fresh lemon for zest, use lemon juice.
- If the sauce appears to have curdled a bit, this is normal and expected.
Nutrition
Fresh or Frozen Asparagus?
You can use either frozen or fresh asparagus. I will often use a bag of frozen asparagus spears because I don’t grow fresh asparagus and it’s so expensive in the stores.
Fresh asparagus cooks very quickly, so if you want to use fresh asparagus simply simmer it over medium heat in a frying pan with some water until it can be easily pierced with a fork.
Alternatively you can cook it in with the lemon sauce mixture while the pasta is cooking.
Using Lemon Juice Instead of Lemon Zest
Okay, so we don’t always have fresh lemons ready to be used for their zest. In this case, yes you can substitute some lemon juice from concentrate by adding about two teaspoons of it to the alfredo sauce.
Lemon juice can cause milk to curdle so add it slowly while stirring. If it does separate, just give it a stir.
Remember we only want a hint of the lemon anyway. Adjust quantities as needed or to taste.
Types of Pasta to Use
Since this recipe uses a creamy white sauce, I recommend using a thicker pasta, whether it’s long or short. Avoid the thin varieties such as angel hair, vermicelli, etc.
Suitable pastas include:
- linguini
- fettuccini
- penne
- farfalle (bow tie).
- Avoid overly large pasta such as rotini.
If you’re using homemade pasta, remember that the cooking time will be shorter.
Sides for Asparagus Pasta
In regards to what side dishes, go for refreshing and satisfying fresh vegetables and fruits.
Serve with some fresh Italian bread, a salad, and some mixed olives in a bowl. You can also serve this recipe with some caprese mozzarella and tomato skewers which are great for picnics and get togethers.
Fried eggplant is another side dish which would go great with this pasta recipe.
For dessert a bright ice cream, sherbert or gelato is always a winner along with a nice cup of hot espresso. If you’re not in the mood for anything like that, slice up some fresh apples and enjoy.
How to Store Leftovers
Like any pasta recipe, knowing how long to store spaghetti in the refrigerator,or other long pasta can be the difference between tomorrow’s lunch or the kitchen disposal.
I do not recommend freezing leftovers. It’s best to use within 3 days as I discuss in my post, how long is pasta salad good for in the fridge. The FDA guidelines are the same for this pasta with lemon and asparagus recipe.
Similar Pasta Recipes You May Enjoy
If you enjoy this type of pasta recipe, you may really like these too!
Try this pasta with cauliflower recipe that is easy and delicious. Will go great with linguini or other long pasta.
Have you ever tried pasta with peas? If not, this is super easy and amust!
Try this pasta with asparagus and peas. It’s delicious!
This pasta with lemon and asparagus is such an easy recipe to make. I hope you try and let me know how you like it!
original post 2012. Last updated 2/16/2023.
Hi Liz,
Thank you for the recipes in this month’s newsletter. A very happy Easter to you and all of your family and thank you for all of your lovely recipes and videos. Good luck. Best wishes from Ann in Victor Harbor, South Australia.
Hi Ann!
Great to hear from you again! I hope all is well in South Australia!
Thanks for the kind words and Happy Easter to you and your family too!
Liz
Hi,
I’ m Alberto from Italy.
You Have a Best website.
You have many delicious recipes.
I have a blog http://www.realitaliandish.wordpress.com is a blog of real italian recipesof my family, if you wont take some recipes you can take is a honor for me.
Bye from Italy CIAO.
Sorry for my english.
Ciao Alberto,
Thank you for stopping by. Your English is better than my Italian so no worries! I will stop by your blog and check out your recipes. It is always good to find websites that show true Italian recipes straight from the heart of Italy!
Best of luck with your site, and feel free to stop by anytime.
Liz
Delicious as is. Really does NOT need anything else.
Decided to take it over the top it was already at with trying Pancetta one night and another night with Guanciale.
Incredibly delicious and wound up finishing the whole bottle of wine with it!
Its going to happen again, again, again, again.
Glad you enjoyed it!
This pasta with lemon and asparagus was absolutely delicious! It didn’t last long. It’s one of my favorites…..now to the Easter desserts!!!
So glad you enjoyed it Nana! 😊