Lemon Asparagus Pasta

This Lemon Asparagus Pasta is so simple, yet packed with amazing flavor! Made from penne 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 tend to love. In fact, we love the combo so much that we’ve added it to other pasta dishes, including Cheesy Chicken Pasta with Asparagus and Chicken & Asparagus Pasta.

Lemon Asparagus Pasta in a white bowl

tasty 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.

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.

Fresh asparagus to use in lemon asparagus pasta recipe

how to make it

PASTA. Cook pasta in boiling water for 6 minutes.

ASPARAGUS. Add asparagus and continue cooking until just tender (about 3-5 more minutes). 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 as you bring 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.

SERVE. Top with remaining shaved Parmesan cheese as a topping.

Variations:

  • Sometimes we use penne pasta, but other times we use gemelli (the pasta that’s pictured). Any type of pasta noodle you have on hand works great.
  • Instead of boiling the asparagus you can easily saute it in a pan with a bit of olive oil.
  • Mix in mushrooms, spinach, broccoli, peppers, peas, or cherry tomatoes.
Pasta with asparagus and lemon in a white bowl

SERVING AND StorING

SERVE your pasta with a yummy side. We like:

You can STORE leftovers in the fridge or even in the freezer. If you are in a hurry you can reheat the pasta in the microwave, but for best results REHEAT on the stove top. Thaw if applicable, and place the pasta in a warm pan. Reheat slowly over low heat. Add a bit of milk to help keep everything smooth.

For more yummy pasta, try:

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Lemon Asparagus Pasta Recipe

4.25 from 4 votes
This Lemon and Asparagus Pasta is so simple, yet packed with amazing flavor! Made from penne pasta, mixed with asparagus, and covered in a cheesy sauce with just a hint of lemon. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 285 kcal
Author Lil’ Luna

Ingredients

  • 1 ½ cups penne pasta or any other pasta you like
  • ½ bunch asparagus cut into 1 inch pieces
  • ¾ 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 ½ tsp lemon juice
  • cup grated parmesan cheese
  • 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) 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.
  • 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!

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About the Author

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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Comments:

  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!

    1. Love what you added!! We love this recipe and I’m so happy that you liked it as well:) Thank you!

  2. 4 stars
    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. 5 stars
    A great and new dish from the familiar ingredients. Most importantly, you teach very detailed and easy to understand. Thanks a lot. I will cook for my family.

  4. Just pinned this recipe and cannot wait to try it! I love asparagus and am always looking for new ways to eat it instead of just roasted or grilled.

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

    1. Sorry 🙂 You can add a tsp or as much as you liked…depending on how much lemon you like 🙂 Hope that helps!

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