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We’re sure you have noticed by now that we are HUGE pasta lovers and often try new pasta dishes like this lemon asparagus pasta. It is so simple yet PACKED with amazing flavor!
It’s made with Gemelli pasta, mixed with asparagus, and covered in a cheesy sauce with just a hint of lemon.
We think asparagus is the perfect addition to any pasta dish. It adds a bit of crunch and flavor that most people tend to love. We love the combo so much that we’ve added it to other pasta dishes, including Cheesy Chicken Pasta and Chicken & Asparagus Pasta.
The bottom line is that if you like lemon, pasta, and asparagus, then you’ll definitely want to try this recipe.
Why we think you’ll love it:
- The flavors. Creamy and comforting pasta with crispy asparagus and a bright splash of lemon are a perfect combination.
- 30-minute meal. This easy pasta dish comes together quickly and is on the table in only 30 minutes or less!
- Plenty of veggies! This is a filling and delicious vegetarian meal, but we’ll often add grilled sliced chicken, shrimp, or fish.
Lemon Asparagus Pasta Ingredients And Substitutions
- 1½ cups Gemelli pasta – or penne, rotini, or bowtie pasta
- ½ bunch asparagus, cut into 1-inch pieces – Look for small to medium stalks, you can also use green beans, broccoli florets, or peas.
- ¾ cup whole milk – We prefer whole milk as it helps create a creamier sauce, but 2% can also be used.
- 2 teaspoons Dijon mustard
- 2 teaspoons all-purpose flour
- dash salt and black pepper to taste – You can also sprinkle on red pepper flakes for a bit of a kick.
- 1 teaspoon olive oil, extra virgin
- 2 teaspoons minced garlic – or mince 4-5 garlic cloves, see How to Mince Garlic
- 1½ teaspoons lemon juice – Be sure to zest the lemon before squeezing out the juice.
- 1 teaspoon lemon zest – see How to Zest a Lemon
- ⅓ cup grated parmesan cheese
- ⅓ cup shaved parmesan cheese
- optional mix-ins – mushrooms, spinach, broccoli, peppers, peas, or cherry tomatoes (saute ingredients before adding)
How to Make Lemon Asparagus Pasta
- PASTA. Cook pasta in boiling water for 6 minutes.
- ASPARAGUS. Add asparagus and continue cooking for about 3-5 minutes until just tender. Drain and return to the pot.
- SAUCE. In a medium bowl, whisk milk, mustard, flour, salt, and pepper.
- Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) about 1 minute. Pour in the milk mixture and whisk. Continue stirring and bring it to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
- COMBINE. Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
- Top with remaining shaved Parmesan cheese.
Kristyn’s Recipe Tips
- We used Gemelli pasta to make this, but a more common and equally good pasta to use is penne pasta. Do not overcook the pasta; cook only to al dente.
- Bend the asparagus stalks at the bottom, and they’ll snap where the tough, woody ends meet the tender part of the stalk.
- This is a filling and delicious vegetarian meal, but we’ll often add grilled sliced chicken, shrimp, or fish.
Lemon Asparagus Pasta
Bright, zesty, and loaded with cheese, this lemon asparagus pasta is a flavor explosion that's ready in under 30 minutes!
Ingredients
- 1½ cups Gemelli pasta, or another short pasta like penne
- ½ bunch asparagus, cut into 1 inch pieces
- ¾ cup whole milk
- 2 teaspoons dijon mustard
- 2 teaspoons all purpose flour
- dash salt and pepper to taste
- 1 teaspoon olive oil, extra virgin
- 2 teaspoons minced garlic
- 1½ teaspoons lemon juice
- 1 teaspoon lemon zest
- ⅓ cup grated parmesan cheese
- ⅓ cup shaved parmesan cheese
Instructions
- Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot.
- In a medium bowl, whisk milk, mustard, flour, salt, and pepper.
- Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) for about 1 minute. Pour in the milk mixture and whisk. Continue stirring as you bring it to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
- Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
- Top with remaining shaved Parmesan cheese as a topping. ENJOY!
Notes
Recipe Tips.
- We used Gemelli pasta, but a more common and equally good pasta to use is penne pasta. Do not overcook the pasta; cook only to al dente.
- Bend the asparagus stalks at the bottom. They’ll snap where the tough woody ends meet the tender part of the stalk.
- This is a filling and delicious vegetarian meal, but you can add grilled sliced chicken, shrimp, or fish.
Nutrition
Calories: 285kcal, Carbohydrates: 38g, Protein: 15g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 307mg, Potassium: 289mg, Fiber: 3g, Sugar: 5g, Vitamin A: 644IU, Vitamin C: 4mg, Calcium: 261mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I use gluten-free pasta?
Yes, just note that gluten-free pasta can cook more quickly, so keep an eye on it.
How to store?
Store leftovers in an airtight container(s) in the fridge for 2-3 days. Reheat on the stovetop or in the microwave, and add a bit of milk to help smooth out the texture.
Complete The Meal
Side Dishes
Desserts
Panna Cotta Recipe
4 hrs 10 mins
Chocolate Mousse
2 hrs 20 mins
Fruit Tart
50 mins
Jello Cheesecake
6 hrs 30 mins
Chicken Pasta Dinners
Chicken and Asparagus Pasta
35 mins
Creamy Lemon Chicken Pasta
50 mins
Chicken Asparagus Pasta Bake
45 mins
Lemon Chicken Pasta
20 mins
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This recipe was originally published March 2021.
This was excellent! I have some Meyer lemon olive oil that I used and it was delicious!