Entree, Pasta

Lemon Cream Pasta And Asparagus

Savor the flavors of the season with this lemon cream pasta and asparagus! Bright, creamy, and light, it’s the perfect springtime comfort dish that will leave you craving more and comes together in 30 minutes!


We all have our favorite season, and we look forward to it, right? Or more than one? Spring and Fall are my favorites, but lately (in my more mature years…ahem), I feel each season has something to look forward to and enjoy.

For instance, our cravings change, and I recently learned (because I am a nutrition nerd) that there are a slew of health benefits to eating seasonally! Who knew?

Yet, there seems to be a transition between seasons when we swap soups for salads or healthy dishes for comfort foods, don’t you think?

And this salad kick I’ve been on lately is making me feel like I have given up on comfort foods a bit too quickly…Please tell me I’m not the only one who thinks this way, lol

Anyhoo..meanwhile in my garden, I’ve got an abundance of asparagus growing, and I can only pickle and steam so much! After some much-needed inspiration to cook these beautiful green spears, I came up with this lemon cream pasta with asparagus.

It’s the most delicious springtime comfort dish, and I couldn’t wait to share it with you!

It’s light, fresh, and oh-so comforting without being heavy…the perfect dish to help you transition from winter to spring! And it’s customizable. Jazz it up with protein or various veggies. I share some suggestions below.

Cheers to spring and the joys of good food!

Ingredient Notes And Substitutions

Ingredients for lemon cream pasta and asparagus

Asparagus ~ is at it’s peak right now! When choosing asparagus, look for bright green and purple tips. Some grocers will keep the asparagus ones that are standing upright in the water, which will indicate the freshest choice.

Fresh pasta ~ With this recipe’s delicate, bright, and fresh ingredients, fresh pasta makes a difference. I opt for a small flat noodle or a thin spaghetti. It

Lemons ~ Yep, fresh lemons, no store-bought lemon juice allowed! You’ll need the zest from them as well.

Parmesan cheese ~ adds a nice nuttiness and saltiness. You could substitute gruyere or asiago, but I would stay clear of any sharp, pungent cheese, or it will overpower the asparagus and lemon.

White wine and chicken broth—just a little of both to lighten the cream sauce and deepen its flavor.

Half and half ~ is needed to create a creamy texture. Heavy cream or full-fat coconut milk can also be used.

Shallots and garlic ~ add a little savory flavor but are optional. I love the mild flavor of the shallots and the sweet, nutty flavor of the garlic.

Bowl of lemons and aparagus

Why You’ll Love This Dish!

Bright, Fresh Flavors: The combination of lemon zest and juice adds a burst of freshness to the creamy sauce, while asparagus brings a vibrant green color and earthy flavor.

Simple Yet Elegant: This recipe comes together quickly and easily, making it perfect for busy weeknights or casual gatherings with friends. Yet, its sophisticated flavors and presentation make it suitable for special occasions as well.

Health Benefits: Asparagus is packed with vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.

Skillet of lemon cream and asparagus

Variations For This Lemon Cream Pasta

This dish is perfect for customizing and creating a different meal every time! Here are a few suggestions to inspire you.

  • Add a protein. Grilled chicken or shrimp would add an elegant touch.
  • Toss in some grilled veggies, such as peppers, onions, and zucchini. Or roasted cheery tomatoes.
  • I love adding peas in addition to the asparagus- so colorful!

How To Make This Lemon Cream Pasta With Asparagus

Here is a quick run-through. Scroll down to find a printable recipe card with full instructions and ingredients.

Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water. Add the cornstarch to the chicken broth, whisk until smooth, and set aside.

Prep the asparagus. Wet a few paper towels large enough to wrap the asparagus. Squeeze out the excess water, lay flat, and place the asparagus over a damp paper towel. Sprinkle with salt, and wrap up the asparagus. Microwave in 1-minute increments until crisp and tender. Carefully run under cold water to stop the cooking process. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the shallots, and cook for about 3 minutes or until softened. Add the garlic and cook until fragrant, about 1 minute. Pour in chicken stock cornstarch mixture, half-and-half, lemon zest, parmesan, and lemon juice.

Add the cooked pasta to the skillet and toss to coat. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency. Remove the skillet from the heat and sprinkle with grated Parmesan cheese and fresh parsley. Serve immediately, garnished with extra lemon zest and parmesan if desired. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cream Pasta And Asparagus


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Savor the flavors of the season with this lemon cream pasta and asparagus! Bright, creamy, and light, it’s the perfect springtime comfort dish that will leave you craving more and comes together in 30 minutes!


Ingredients

Units Scale

For the lemon cream pasta and asparagus

  • 1 pound fresh pasta, such as thin spaghetti
  • 1 pound asparagus rinsed and trimmed
  • 1 tablespoon olive oil
  • 1/2 shallot finely chopped
  • 1 clove garlic finely chopped
  • juice of one lemon and zest
  • 1/4 cup dry white wine
  • 1/3 cup chicken stock
  • 1/3 cup half-and-half, or heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt and pepper
  • 2 teaspoons cornstarch


Instructions

For the lemon cream pasta with asparagus

  1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. Add the cornstarch to the chicken broth, whisk until smooth, and set aside.
  3. Prep the asparagus. *See the Note Below for optional cooking methods. Wet a few paper towels large enough to wrap the asparagus. Squeeze out the excess water, lay flat, and place the asparagus over the damp paper towel. Sprinkle with salt, and wrap up the asparagus. Microwave in 1-minute increments until crisp and tender. Carefully run under cold water to stop the cooking process. Set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the shallots, and cook for about 3 minutes or until softened.
  5. Add the garlic and cook until fragrant, about 1 minute. Add the wine, and let it reduce by half. Now pour in chicken stock cornstarch mixture and stir until it starts to thicken slightly, then add the half-and-half, lemon zest, parmesan, and lemon juice. Stir well to combine and bring the mixture to a simmer. It will thicken slightly. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet and toss to coat. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency. Toss in the chopped asparagus. Remove the skillet from the heat and sprinkle with grated Parmesan cheese and fresh parsley. Serve immediately, garnished with extra lemon zest and parmesan if desired. Enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Entree
  • Method: Stove top
  • Cuisine: American/Italian

2 Comments

  1. Paula Beckley

    The lemon cream pasta was so refreshing! That was delicious! Definitely a spring time meal!






Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star