Lemon Asparagus Pasta
Want the best pasta recipe?
Look no further than this lemon asparagus pasta!
Easy homemade creamy pasta sauce over penne pasta noodles to please any crowd.
Simple lemon asparagus pasta meal idea for dinner or lunch.
You can’t go wrong with asparagus and pasta.
No need for Italian restaurant pasta when you can make from scratch that is cheap and budget friendly.
With a few simple ingredients you can make this delicious asparagus lemon pasta dish.
In under 30 minutes you can have dinner on the table.
Serve with a side salad or garlic bread that kids and adults love.
Get ready to make the best lemon asparagus pasta.
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How to Make Lemon Asparagus Pasta
Bring a pot of salted water to a rolling boil.
Add in pasta and cook for 2 minutes less than package directions.
Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes.
Reserve 1 cup of the starchy pasta water before draining the remainder.
Set pot of pasta and veggies aside.
In a large skillet on medium heat, melt 2 tablespoons of butter.
Add cream, lemon juice, lemon zest and spices.
Stir and allow the cream to come to a low simmer.
Adjust spices and/or lemon juice to taste.
Pour the creamy sauce over the pot of pasta and veggies.
Toss to combine.
Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
Serve immediately with a sprinkle of shredded parmesan
and a dash of extra crushed red pepper.
Enjoy
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Ingredients
- 12 oz penne pasta
- 1 lb asparagus ends removed and cut into 2” pieces
- ½ cup frozen peas
- 2 tablespoons unsalted butter
- 8 oz heavy cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup pasta water
- Shredded parmesan for serving
Instructions
- Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
- Add chopped asparagus and frozen peas to the pasta water and cook for the remaining 2 minutes. Reserve 1 cup of the starchy pasta water before draining the remainder. Set pot of pasta and veggies aside.
- In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.
- Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
- Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.
- Serve immediately with a sprinkle of shredded parmesan and a dash of extra crushed red pepper.
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