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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.
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.
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.
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:
- Triple Cheddar Chicken Pasta
- Pasta Carbonara
- Creamy Chicken Orzo
- Crock Pot Spaghetti
- Chicken Asparagus Pasta Bake
- Chicken Broccoli Alfredo
- Creamy Turkey And Noodles
Lemon Asparagus Pasta Recipe
Ingredients
- 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 to taste
- 1 tsp olive oil extra virgin
- 2 tsp minced garlic
- 1 1/2 tsp lemon juice
- 1 tsp lemon zest
- 1/3 cup grated parmesan cheese
- 1/3 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved how quick and easy this meal was. We did zucchini instead of asparagus and roasted it with the garlic. We also supplemented regular milk for almond milk and it worked just as well. This recipe made it to our personal recipe book.
Thanks for sharing what you did! I’m so glad you enjoyed the pasta!
Quick, easy, and delicious! All my favorite things
I needed something “fresh” and “spring” tasting as a side dish tonight and I knew this was what it had to be. So glad I found it because it was fantastic!!
I really love all the flavors in this dish, they come together do beautifully. This tasted like epic comfort food, but wasn’t at all heavy. Just perfect!
I love comfort food that doesn’t sit too heavy as well. I’m so happy you liked it!
Really delicious! So easy to make!
I love veggies with pasta. It makes it seem a bit healthier. A great dish for dinner or lunch.
Absolutely love the hint of lemon! I have some asparagus that I need to use up, so this is on the menu this week!
Really awesome. I peeled my fresh asparagus Shredded parm. Big hit for Easter dinnee
I’m so glad you enjoyed it!
Your ingredient list doesn’t say how much lemon zest to use
Can you freeze this? Does it reheat well?
I personally have not tried, but I would think it would be ok 🙂