This Asparagus Pasta is everything a spring pasta dish should be—bright, light, and full of flavor. Tender green asparagus is the star here, tucked into a silky lemon-kissed cream sauce that clings to every strand of spaghetti. It’s quick enough for a weeknight but elegant enough to serve for date night or a dinner party.
Why You’ll Love This Pasta
- Quick and Easy: Ready in just 25 minutes from start to finish.
- Fresh and Vibrant: Asparagus, lemon, and black pepper shine in a creamy yet delicate sauce.
- Minimal Ingredients, Big Flavor: No overpowering extras—just simple ingredients that let the asparagus stand out.
- Versatile: Use any pasta shape and swap crème fraîche for mascarpone or cream cheese.
Ingredients You’ll Need
- Spaghetti: Or any pasta you prefer—tagliatelle, penne, rigatoni, farfalle, or fusilli all work.
- Green asparagus: Use only green. Slice stalks diagonally into 1/3-inch pieces and keep the tender tips whole.
- Crème fraîche: Brings rich creaminess with a slightly tangy bite. Substitute mascarpone or cream cheese if needed.
- Lemon zest and juice: Adds freshness and balances the richness of the sauce.
- Black pepper: Coarsely ground for a bold punch that pairs beautifully with lemon.
- Parmesan cheese: Grated fresh for depth and umami.
- Butter: For sautéing the asparagus. Unsalted or salted—just adjust seasoning accordingly.
- Salt: To season pasta water and taste.
How to Make Creamy Asparagus Pasta
1. Prep the Asparagus
Wash and trim the woody ends. Peel the lower quarter of thick spears, then slice the stalks diagonally into 1/3-inch pieces. Keep the tips whole for a lovely finish.
2. Cook the Pasta
Boil the pasta in well-salted water until al dente. Reserve some pasta water before draining.
3. Sauté the Asparagus
While the pasta cooks, melt butter in a large pan over medium heat. Add the asparagus pieces (including tips) and sauté for about 5 minutes until just tender-crisp. Stir in a bit of lemon zest.
4. Make the Sauce
In the now-empty pasta pot, add crème fraîche, the rest of the lemon zest, and black pepper. Heat gently while stirring until smooth. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Stir in grated parmesan and more pasta water if needed. Season with salt to taste.
5. Assemble
Squeeze lemon juice over the sautéed asparagus. Add the pasta and most of the asparagus (except the tips) to the sauce. Toss everything together until well coated.
6. Serve
Divide among plates and top with remaining asparagus tips, extra lemon zest, black pepper, and more parmesan.
Helpful Tips
- Don’t skip the lemon zest: It’s key to balancing the richness of the cream and cheese.
- Use pasta water wisely: Add a little at a time—it helps emulsify and thicken the sauce without breaking it.
- Go fresh: Freshly grated parmesan and ground black pepper make a big difference here.
- Serve immediately: This dish is best hot and creamy right after tossing everything together.
Variations & Add-Ins
- Make it heartier: Add seared shrimp, grilled chicken, or crispy prosciutto.
- Go vegetarian: It’s already meat-free, but you can omit parmesan or use a vegetarian hard cheese.
- Add herbs: A sprinkle of fresh basil, chives, or parsley would be lovely.
- Add spice: A pinch of red pepper flakes adds subtle heat.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm on the stove with a splash of water or milk to loosen the sauce. Avoid the microwave—it may separate the cream.
Final Thoughts
This Creamy Asparagus Pasta is proof that simple ingredients can make a dish feel special. Whether you’re enjoying a quiet night in or cooking for company, this recipe delivers on elegance and ease. One bite, and it might just become your favorite asparagus recipe too.
Asparagus Pasta
This Asparagus Pasta is everything a spring pasta dish should be—bright, light, and full of flavor.
Ingredients
- 8 ounces (226 g) spaghetti or your favorite pasta
- 1/2 pound (226 g) green asparagus (add a little more if you're a big asparagus fan)
- 4 oz (113 g) crème fraîche (mascarpone or cream cheese also work well)
- Zest of 1 organic lemon plus 2 teaspoons of lemon juice
- 1 tablespoon salted butter (or unsalted with a pinch of salt)
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 3 tablespoons grated parmesan cheese
- Salt, to taste
- To finish: extra black pepper, lemon zest, and parmesan
Instructions
- Wash the asparagus and trim off the woody ends. For thicker stalks, peel the lower quarter with a vegetable peeler to remove any tough skin. Cut the stalks diagonally into slices about 1/3 inch thick, keeping the tips whole and about 2 to 3 inches long.
- Boil the pasta in salted water according to the package directions.
- While the pasta cooks, melt the butter in a large pan over medium heat. Add the chopped asparagus, including the tips, and sauté for about 5 minutes. Stir in a little lemon zest.
- Once the pasta is done, drain it and set aside a small cup of the pasta water. Leave the pasta to rest in the colander while you prepare the sauce.
- In the empty pasta pot, add crème fraîche, more lemon zest (save a bit for garnishing), and black pepper. Gently heat while stirring until the crème fraîche melts into a smooth consistency.
- Stir in the reserved pasta water gradually, one tablespoon at a time, until the sauce turns silky and creamy. Don’t add too much water at once or the sauce might split.
- Mix in the parmesan and more pasta water if needed to get the texture of heavy cream. Taste and adjust with salt, though it may not need much because of the salty cheese and water.
- Add the lemon juice to the sautéed asparagus and stir well. Then, add the drained pasta and most of the asparagus pieces (leave the tips out for topping) into the sauce and toss everything together.
- Serve the pasta topped with the remaining asparagus tips, a little lemon zest, parmesan, and freshly ground black pepper. Enjoy while warm.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 214Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 537mgCarbohydrates 27gFiber 3gSugar 2gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
