Lemon and Asparagus Pasta

This Lemon and Asparagus Pasta is so simple, yet packed with amazing flavor! Penne (or your favorite) pasta, mixed with asparagus, and covered in a cheesy sauce with just a hint of lemon. Pasta with asparagus has become a new family favorite!

Asparagus Pasta

Pasta with Asparagus

I’m sure you have noticed by now that we are HUGE pasta lovers! We love trying out new pasta dishes (like today’s Lemon and Asparagus Pasta) and love sharing with you our favorites. This next recipe is a new FAV that I think you’ll enjoy just as much as we did. I think we were a little partial since we also love asparagus, and this recipe is loaded with the delicious veggie. It also has cheese, and you just can’t go wrong with cheesy pasta dishes – am I right?!

This Asparagus Pasta was delicious, but we are thinking we will add some cooked chicken strips to go with it. It reminds me a bit of the Chicken and Asparagus Pasta but it obviously has more of a lemon taste to it. Bottom line, if you like lemon, and pasta and asparagus, then you’ll definitely want to try this recipe.

Lemon Pasta

You can never go wrong with cheese and pasta!!

More Asparagus Pasta recipes

We think ASPARAGUS is the perfect addition to any pasta dish. It adds a bit of crunch and flavor that most tend to love. In fact, we love the combo so much that we’ve added it to other pasta dishes, including:

Since we’re slightly obsessed with pasta, you can bet we make this as often as we can. Sometimes we use penne pasta, but other times we use gemelli (the pasta that’s pictured). Honestly, any pasta that’s on hand works great. Either way, the whole family enjoys this cheesy pasta with the perfect hint of lemon, and I bet yours will too!

You can complete the meal by also making:

How to Make Asparagus Pasta:

Lemon and Asparagus Pasta Recipe

4.25 from 4 votes
This Lemon and Asparagus Pasta is so simple, yet packed with amazing flavor! Penne (or your favorite) pasta, mixed with asparagus, and covered in a cheesy sauce with just a hint of lemon. Pasta with asparagus has become a new family favorite!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 1141 kcal
Author Lil' Luna


  • 1 1/2 cups penne pasta or any other pasta you like
  • 1/2 bunch asparagus cut into 1 inch pieces
  • 3/4 cup whole milk
  • 2 tsp dijon mustard
  • 2 tsp all purpose flour
  • dash salt and pepper
  • 1 tsp olive oil extra virgin
  • 2 tsp minced garlic
  • 1 1/2 tsp lemon juice
  • 1/3 cup grated parmesan cheese
  • 1/3 cup shaved parmesan cheese


  1. 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.

  2. In a medium bowl, whisk milk, mustard, flour, salt and pepper.
  3. 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 as you bring to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
  4. 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.
  5. Top with remaining shaved Parmesan cheese as a topping. ENJOY!


If you like this recipe, you’ll want to check out this one as well:

Triple Cheddar Chicken Pasta

For all pasta recipes, CLICK HERE.

For all main dish recipes, CLICK HERE.

Cheesy Lemon and Asparagus Pasta - Penne pasta and asparagus with parmesan cheese and lots of seasonings!!

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. Just made this for “meatless Monday,” and it was delicious! Added some kale to the pasta and asparagus before stirring in sauce, and added toasted almond slivers to the garnish to a little extra meatless oomph. Otherwise followed recipe as written. It’s a keeper!

  2. Loved this sauce! I sautéed my asparagus with garlic and some capers instead of boiling it with the noodles (texture thing for me). The sauce was surprisingly light, but coated the noodles well. We also grilled marinated chicken breasts to add to it. My husband and I both liked it, so we will definitely make it again. Thanks for sharing!

  3. I was wondering how much lemon zest to use? I see the zest in the directions but not in the ingredient list. Thanks!

  4. This looks fabulous. an it be served room temperature? I want to make for easter but don’t want last minute prep.