The first bite of Creamy Lemon Asparagus Pasta brings a wave of freshness that instantly lifts your mood. I remember the first time I made this dish; the vibrant green asparagus and the zesty lemon created such a lively contrast against the creamy sauce. It feels like a celebration of spring on a plate! Cooking this recipe has become a delightful tradition for me, and I often prepare it when I want to share a comforting meal with friends and family. What makes it truly special is its bright flavor and the way it can turn everyday ingredients into something memorable.
why make this recipe
You should make Creamy Lemon Asparagus Pasta because it’s a perfect blend of creamy, tangy, and fresh flavors. This dish is quick to prepare, making it ideal for busy weeknights or a relaxed weekend meal. The combination of bright vegetables and comforting pasta makes it a complete meal that everyone will enjoy. Plus, it’s a great way to incorporate seasonal produce into your cooking!
how to make Creamy Lemon Asparagus Pasta
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 onion (sliced)
- 1 cup baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup half-and-half cream
- 1 cup spinach (packed)
- 1/2 teaspoon salt
- 1 lemon (zest + juice)
- 8 ounces pasta
- 1/2 pound asparagus (cut into 1 1/2 inch pieces)
- 1 cup green peas (frozen)
- Parmigiano Reggiano (grated)
- Parsley (for garnish)
Directions
- Boil noodles according to package instructions. Add the asparagus when there are 4 minutes remaining and the peas when there are 2 minutes remaining. Reserve 1/4 cup of the starchy cooking water before draining the pasta.
- In a large non-stick skillet, heat oil and butter over medium-high heat. Add the mushrooms and onions, cooking for 5 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the flour and cook for 30 seconds. Slowly stream in the milk while stirring, then simmer over low heat for about 3-5 minutes until the sauce thickens slightly.
- Add the spinach and salt, cooking until the spinach wilts.
- Pour the sauce over the pasta and veggies. Add the reserved 1/4 cup of starchy cooking water, lemon juice, and zest. Stir everything together until combined. Season with salt and pepper. Garnish with Parmesan and parsley.
how to serve Creamy Lemon Asparagus Pasta
To serve Creamy Lemon Asparagus Pasta, simply portion out on plates and sprinkle with extra grated Parmesan and fresh parsley for an appealing touch. This dish pairs well with a light green salad or crusty bread to soak up the delicious sauce.
how to store Creamy Lemon Asparagus Pasta
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little splash of milk if needed to loosen the sauce.
tips to make Creamy Lemon Asparagus Pasta
- For a sharper flavor, consider adding a bit of garlic powder or onion powder.
- If you like your pasta a little lighter, feel free to use whole wheat or gluten-free pasta.
- Experiment with other vegetables like cherry tomatoes or broccoli for added color and nutrients.
variation
Feel free to add protein such as grilled chicken, shrimp, or tofu to make the meal more filling.
FAQs
Can I make this dish vegetarian?
Yes, this recipe is already vegetarian, as it does not include meat.
What if I don’t have half-and-half?
You can substitute half-and-half with additional milk or use a combination of cream and milk.
How can I make this dish more flavorful?
You can add herbs like basil or thyme for extra flavor, or sprinkle with red pepper flakes for a bit of heat.
Creamy Lemon Asparagus Pasta
Ingredients
Pasta and Vegetables
- 8 ounces pasta Your choice of pasta
- 1/2 pound asparagus (cut into 1 1/2 inch pieces)
- 1 cup green peas (frozen)
- 1 cup spinach (packed)
Sauce Base
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup milk Can substitute with additional half-and-half or cream
- 1/2 cup half-and-half cream Substitute with added milk if needed
- 1/2 teaspoon salt Adjust to taste
- 1 lemon zest + juice
Aromatics
- 1 cup baby bella mushrooms (sliced)
- 1/2 onion (sliced)
- 2 cloves garlic (minced)
Thickening Agent
- 1 1/2 tablespoons flour
Garnish
- Parmigiano Reggiano (grated) To taste
- Parsley (for garnish)
Method
Cooking Pasta
- Boil noodles according to package instructions. Add the asparagus when there are 4 minutes remaining and the peas when there are 2 minutes remaining. Reserve 1/4 cup of the starchy cooking water before draining the pasta.
Making the Sauce
- In a large non-stick skillet, heat oil and butter over medium-high heat. Add the mushrooms and onions, cooking for 5 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the flour and cook for 30 seconds. Slowly stream in the milk while stirring, then simmer over low heat for about 3-5 minutes until the sauce thickens slightly.
- Add the spinach and salt, cooking until the spinach wilts.
Combining Pasta and Sauce
- Pour the sauce over the pasta and veggies. Add the reserved 1/4 cup of starchy cooking water, lemon juice, and zest. Stir everything together until combined. Season with salt and pepper. Garnish with Parmesan and parsley.