Creamy Lemon Asparagus Pasta (Easy Spring Dinner)
Creamy Lemon Asparagus Pasta is a fresh, flavorful spring dinner that comes together in about 25 minutes. Tender asparagus, garlic, and pasta are tossed in a light, creamy lemon sauce that’s rich without feeling heavy. A small spoonful of sour cream at the end adds a subtle tang that makes the whole dish pop.
Servings: 2 people
Calories: 739kcal
Equipment
- cutting board
- Paring knife
- Stock pot
- Small saute' pan
Ingredients
- 8 ounces spaghetti or pasta of choice
- 10 ounces green asparagus more or less to liking
- 2 Tbsps butter divided
- 1 Tbsp lemon zest plus more to finish
- 2 tsps lemon juice
- ½ cup heavy whipping cream
- 3 Tbsps grated Parmesan cheese
- 2 Tbsps sour cream
- ½ tsp fresh ground black pepper
- ½ tsp sea salt
- 1 Tbsp Parmesan to finish, grated or shredded
Instructions
- Prepare the asparagus.Trim woody ends. Peel the lower portion of thicker stalks if needed. Cut the bottom portions into bite-sized pieces, leaving the tips whole (about 2–3 inches).10 ounces green asparagus
- Cook the pasta.Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about ½ cup pasta water, then drain.8 ounces spaghetti
- Cook the asparagus.While pasta cooks, melt 1 tablespoon butter in a large sauté pan over medium-low heat. Add asparagus and cook for about 4–5 minutes, until just tender and bright green. Squeeze in a little lemon juice and add a pinch of zest. Remove from heat and set aside.10 ounces green asparagus, 2 Tbsps butter, 1 Tbsp lemon zest, 2 tsps lemon juice
- Make the sauce.In the same pan, melt remaining 1 tablespoon butter over medium-low heat. Add heavy cream and gently warm for 2–3 minutes.Remove from heat and stir in Parmesan cheese, sour cream, salt and pepper until fully smooth and combined.2 Tbsps butter, ½ cup heavy whipping cream, 3 Tbsps grated Parmesan cheese, 2 Tbsps sour cream, ½ tsp fresh ground black pepper, ½ tsp sea salt
- Combine.Add drained pasta and the cut asparagus pieces (not the tips) to the pan. Toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce.
- Finish.Add more lemon juice as desired. Toss until silky.
- Serve. Divide into bowls and top with asparagus tips, more lemon zest, and additional parmesan. Serve immediately.
Notes
Notes & Tips
- Don’t overcook the asparagus—it should stay bright green and slightly crisp.
- Add pasta water slowly to keep the sauce smooth and glossy.
- Use fresh lemon for the best flavor—zest first, then juice.
- For a lighter version, use half-and-half instead of heavy cream.
- The sauce will thicken as it sits—loosen with a splash of warm pasta water if needed.
- For even more spring flavor, add a handful of sweet peas and a little fresh mint just before serving.
Nutrition
Calories: 739kcal | Carbohydrates: 95g | Protein: 23g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 872mg | Potassium: 647mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2460IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 5mg