Description
Creamy Lemon Asparagus Pasta is a light and refreshing dish that combines tender asparagus, peas, and a zesty lemon cream sauce with pasta. Perfect for a quick weeknight meal or a spring-inspired dinner.
Ingredients
Scale
- 8 oz pasta (fettuccine, penne, or linguine)
- ½ lb asparagus, cut into 1½-inch pieces
- 1 cup frozen green peas
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion, thinly sliced
- 1 cup baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 1½ tbsp all-purpose flour
- ½ cup milk (whole or 2%)
- ½ cup half-and-half
- 1 cup packed fresh spinach
- ½ tsp salt
- Zest and juice of 1 lemon
- ¼ cup reserved pasta water
- Grated Parmigiano Reggiano (for garnish)
- Fresh parsley, chopped (for garnish)
- Black pepper, to taste
Instructions
- Cook pasta according to package instructions. In the last 4 minutes, add asparagus, and in the last 2 minutes, add peas. Reserve ¼ cup pasta water before draining.
- Heat oil and butter in a large skillet over medium-high heat. Sauté onions and mushrooms for 5 minutes.
- Add garlic and cook for 30 seconds. Stir in flour and cook for another 30 seconds.
- Gradually whisk in milk and half-and-half, simmering until slightly thickened (3-5 minutes).
- Stir in spinach and salt until wilted.
- Toss drained pasta and veggies with the sauce. Add lemon zest, juice, and reserved pasta water. Mix well.
- Season with black pepper, garnish with Parmesan and parsley, and serve.
Notes
- For gluten-free, use cornstarch instead of flour and gluten-free pasta.
- Add red pepper flakes for a spicy kick.
- Substitute heavy cream for half-and-half for extra richness.
- Do not freeze; best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
Keywords: creamy lemon asparagus pasta, spring pasta recipe, vegetarian pasta, easy weeknight dinner