Description
This Asparagus and Lemon Pasta is a vibrant and creamy main-course dish featuring tender asparagus, sweet green peas, fresh herbs, and zesty lemon, tossed with perfectly cooked pasta and finished with toasted lemon-garlic breadcrumbs for added texture. It’s flavorful, bright, and comes together quickly for an easy weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
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- 16 ounces (454 g) dry spaghetti or pasta of your choice
- 2 tablespoons olive oil
- 2 tablespoons (28 g) butter
- 1 leek, thinly sliced (can substitute with shallots)
- 6 garlic cloves, minced
- 1 pound (454 g) asparagus, cut into 2-inch pieces
- 1/2 cup (73 g) frozen green peas
- 1/2 cup (118 ml) heavy cream
- 1/2 cup (118 ml) pasta water
- 1 large lemon, juiced and zested
- Salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons (4 g) fresh basil, chopped
- 2 tablespoons (8 g) fresh parsley, chopped
- 1/3 cup (33 g) parmesan, grated
For the Breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon (14 g) unsalted butter
- 1/2 cup (30 g) panko breadcrumbs
- 1 teaspoon (2 g) lemon zest
- 1/2 teaspoon garlic powder
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or your preferred pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
- Sauté the Aromatics: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the sliced leek (or shallots) and sauté until softened and fragrant, about 2-3 minutes.
- Add Vegetables: Stir in minced garlic, asparagus pieces, and frozen green peas. Sauté for 3-4 minutes, stirring occasionally, until the asparagus is bright green and just beginning to soften. Reduce the heat to medium.
- Prepare the Sauce: Add the heavy cream, reserved pasta water, lemon juice, salt, black pepper, basil, parsley, and lemon zest to the skillet. Stir to combine, then reduce the heat to a low simmer. Let the sauce cook and thicken for 2-3 minutes, tasting and adjusting lemon juice or salt as needed.
- Combine Pasta and Finish: Toss the cooked pasta and grated parmesan into the sauce. Mix well to coat the pasta evenly with the creamy sauce and vegetables.
- Prepare Flavored Breadcrumbs: In a separate skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add panko breadcrumbs, 1 teaspoon lemon zest, and garlic powder. Toast the breadcrumbs, stirring frequently, for 2-3 minutes until golden and fragrant. Adjust seasoning if necessary.
- Serve: Spoon the finished pasta onto plates and sprinkle generously with the toasted breadcrumbs. Garnish with more fresh herbs if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet with a splash of cream to refresh the sauce.
- For freezing, place in a freezer-safe container or bag and store for up to 3 months; thaw in the fridge before reheating.
- Adjust herbs and lemon to taste for more brightness and freshness.
- You can substitute leeks with shallots for a milder onion flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 530
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 37 mg
