Use high-quality ingredients for the best flavor. Freshly squeezed lemon juice and freshly grated Parmesan cheese make a significant difference. Don't overcook the asparagus; it should be tender-crisp. The reserved pasta water is essential for creating a creamy, emulsified sauce. Add it gradually until you reach the desired consistency. For a richer sauce, use half-and-half or crème fraîche instead of heavy cream. Feel free to add other vegetables, such as peas or mushrooms, to this dish.
Pasta with Asparagus and Lemon Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS19
Elevate your weeknight dinner with this vibrant pasta dish. Tender asparagus and a luscious lemon sauce come together in perfect harmony, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate104 g
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Cholesterol108 mg
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Fiber11 g
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Protein25 g
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Saturated Fat22 g
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Sodium512 mg
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Sugar9 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Zest and juice 1 1/2 lemons, reserving the zest and juice separately. Cut the remaining lemon half into wedges for serving. (5 minutes)
02
Step
11 mins
Bring a large pot of generously salted water to a rolling boil. Add penne and cook according to package directions, stirring occasionally, until al dente (about 11 minutes). Reserve 1 cup of pasta water before draining.
03
Step
5 mins
While the pasta cooks, melt 2 tablespoons of butter in a large pot or deep skillet over medium heat. Add the asparagus and sauté until tender-crisp, about 4 to 5 minutes. Season with sea salt and freshly ground black pepper. Remove the asparagus from the pot and set aside.
04
Step
7 mins
Add the remaining 3 tablespoons of butter to the pot and heat until melted. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes until a smooth, pale golden roux forms. This is crucial for a lump-free sauce.
05
Step
2 mins
Gradually whisk in the heavy cream and vegetable broth, ensuring there are no lumps. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 5 minutes, or until slightly thickened.
06
StepStir in the reserved lemon juice, lemon zest, and chopped parsley. Season the sauce to taste with sea salt, freshly ground black pepper, and a pinch of sugar, if desired. Add the sautéed asparagus and heat through for about 2 minutes.
07
StepAdd the cooked penne and diced tomatoes to the sauce. Toss to coat, adding some of the reserved pasta water as needed to achieve your desired sauce consistency. (2 minutes)
08
StepServe immediately, garnished with freshly shaved Parmigiano-Reggiano cheese and lemon wedges.
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RECIPE REVIEWS
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Please Rate
Anastacio Dare
Jul 1, 2025I added some grilled chicken to this for extra protein and it was amazing!
Octavia Reilly
May 29, 2025I used gluten-free pasta and it worked perfectly.
Nelson Witting
May 21, 2025My kids even loved this, and they are usually picky eaters!
Tanner Haley
May 18, 2025The pasta water trick is genius! My sauce was so creamy.
Clemens Effertz
May 3, 2025This recipe is a lifesaver on busy weeknights! The lemon sauce is so bright and flavorful.
Giovanna Gleichner
Apr 24, 2025I didn't have fresh tomatoes, so I used sun-dried tomatoes instead. It was a great substitution!