This one-pot lemon asparagus pasta has become a weeknight staple in my kitchen because it’s quick, fresh, and doesn’t leave me with a sink full of dishes. The lemon brightens the whole dish, while the asparagus stays just crisp-tender, adding a satisfying bite. I love how everything comes together in one pot, making cleanup a breeze.

I usually serve this pasta as a light main course, especially in spring when asparagus is at its peak. The aroma of garlic and lemon fills the kitchen, and the creamy sauce clings to the pasta without feeling heavy. It’s versatile enough for a casual dinner or to serve to friends with a simple salad on the side.

What makes this dish special for me is the balance of flavors and textures—the tangy lemon, the slight crunch of asparagus, and the silky sauce. It’s a reliable go-to when I want something comforting but not fussy. Plus, it’s easy to adapt with whatever I have on hand.

Whether I’m cooking for myself or for company, this pasta always gets finished. It’s a feel-good meal that doesn’t require much planning, and I can get it on the table in under 30 minutes.

Quick Facts

Why You’ll Love It

This one-pot lemon asparagus pasta is a go-to for busy nights when I want something fresh and flavorful with minimal cleanup. It’s packed with spring flavors and comes together quickly, making it perfect for both weeknights and casual gatherings.

• Everything cooks in one pot for easy cleanup
• Bright, tangy lemon flavor pairs perfectly with asparagus
• Creamy sauce without heavy cream
• Ready in under 30 minutes
• Easily adaptable with pantry staples
• Works as a main or side dish

Ingredients

The ingredients for this pasta are simple and easy to find. Fresh asparagus and lemon are the stars, while pantry staples like pasta, garlic, and parmesan round out the flavors. You’ll need just a few basics to make a satisfying meal.

• 12 oz (340g) dried pasta (penne, fusilli, or spaghetti)
• 1 lb (450g) asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 3 cups low-sodium vegetable broth
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/3 cup heavy cream or half-and-half
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)
• Fresh basil or parsley, for garnish (optional)

Step-by-Step Instructions

This recipe is straightforward and doesn’t require any fancy techniques. You’ll cook the pasta and asparagus together in broth, then finish with lemon, parmesan, and a splash of cream for a silky sauce. Follow these steps for best results.

1. Heat olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
2. Add the pasta, vegetable broth, salt, and black pepper to the pot. Stir to combine and bring to a boil.
3. Reduce heat to a simmer. Cook uncovered, stirring occasionally, for 8 minutes.
4. Add the asparagus pieces to the pot. Continue to cook for 5-7 more minutes, stirring occasionally, until the pasta is al dente and the asparagus is just tender.
5. If the liquid reduces too quickly, add a splash of water as needed to keep the pasta from sticking.
6. Stir in the lemon zest, lemon juice, parmesan cheese, and heavy cream. Cook for 1-2 minutes, until the cheese melts and the sauce thickens slightly.
7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
8. Remove from heat. Serve immediately, topped with extra parmesan and fresh herbs if desired.

Chef Tips

A few simple tips can help you get the best results from this dish. I’ve found these tricks make the process smoother and the flavors brighter.

• Use freshly grated parmesan for best flavor and melting.
• Trim off the woody ends of asparagus for a tender bite.
• Add asparagus later to keep it crisp-tender.
• Adjust lemon juice to taste for more or less tang.
• Stir frequently to prevent pasta from sticking.
• Finish with fresh herbs for extra color and aroma.

Substitutions

This recipe is flexible if you need to swap ingredients. Here are some easy substitutions I’ve tried when I’m missing something or want to change things up.

• Use chicken broth instead of vegetable broth for extra richness.
• Swap asparagus for green beans, snap peas, or broccoli.
• Replace heavy cream with half-and-half or whole milk.
• Try pecorino instead of parmesan for a sharper flavor.
• Use gluten-free pasta if needed.
• Add cooked chicken or shrimp for more protein.

Storage & Reheating

Leftovers keep well and make a great next-day lunch. Store the pasta in an airtight container in the fridge, and reheat gently to preserve the creamy texture.

• Refrigerate leftovers for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or water.
• Microwave in short bursts, stirring between each, to avoid drying out.
• Add a little extra cream or cheese when reheating if desired.
• Not recommended for freezing, as the sauce may separate.

Perfect Pairings

This pasta pairs well with simple sides and light wines. I like to serve it with a crisp salad or a crusty bread to round out the meal.

• Dry white wine (Sauvignon Blanc or Pinot Grigio)
• Arugula salad with lemon vinaigrette
• Crusty baguette or garlic bread
• Grilled chicken or salmon

FAQs

Here are answers to some common questions I get about this recipe. These should help you troubleshoot or adapt the dish as needed.

Nutritional Note

Nutrition will vary based on pasta and cream used, but expect each serving to contain moderate calories, some protein, and a good amount of fiber from asparagus.