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Creamy Lemon Asparagus Pasta Recipe Easy Homemade with Fresh Herbs

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A quick and easy creamy lemon asparagus pasta with fresh herbs, perfect for spring and summer. This dish balances tangy lemon and creamy sauce with crisp asparagus and fragrant herbs for a fresh, comforting meal.

Ingredients

Scale
  • 12 ounces (340g) fettuccine or linguine pasta
  • 1 bunch (about 1 pound or 450g) asparagus, trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • Zest and juice of 1 large lemon
  • 3/4 cup (75g) Parmesan cheese, finely grated
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Salt and black pepper to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup (240ml) of pasta water before draining.
  2. While pasta cooks, trim woody ends from 1 pound (450g) asparagus and cut into 2-inch pieces. Set aside.
  3. Heat 1 tablespoon olive oil and 3 tablespoons unsalted butter in a large skillet over medium heat. Add minced garlic (3 cloves) and cook until fragrant, about 30 seconds—do not let it brown.
  4. Add asparagus pieces to the skillet and sauté for about 4-5 minutes until tender-crisp and bright green.
  5. Lower heat to medium-low. Pour in 1 cup (240ml) heavy cream and stir to combine with asparagus and garlic. Let it warm for 2-3 minutes until it starts to thicken slightly.
  6. Stir in the zest and juice of 1 large lemon. Taste and adjust by adding a pinch of sugar or more cream if too sharp.
  7. Add the drained pasta to the skillet. Toss gently to coat in the creamy lemon sauce. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  8. Stir in 3/4 cup (75g) grated Parmesan and chopped fresh herbs (2 tablespoons parsley and 1 tablespoon basil).
  9. Season with salt and freshly ground black pepper to taste. Toss once more and serve immediately while warm.

Notes

Do not overcook asparagus to keep it tender-crisp and vibrant green. Use fresh lemon zest and juice for best flavor. Reserve pasta water to adjust sauce consistency. Heat cream gently to avoid curdling. Stir sauce gently to keep it smooth. For a lighter version, substitute heavy cream with half-and-half or a mix of Greek yogurt and milk. Gluten-free pasta can be used with adjusted cooking time.

Nutrition

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

Find it online: https://hungermind.com/creamy-lemon-asparagus-pasta-recipe-easy-homemade-with-fresh-herbs/