Description
This bright and flavorful Lemon Butter Asparagus Pasta combines tender asparagus, al dente pasta, and a silky lemon butter sauce for a restaurant-quality meal ready in just 20 minutes. Perfect for spring dinners and easy weeknight cooking!
Ingredients
Scale
- 12 oz fettuccine or linguine pasta
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- ½ cup reserved pasta water
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Prepare the asparagus: While pasta cooks, trim the woody ends from asparagus (about 1-2 inches from the bottom). Cut the spears into 2-inch pieces, keeping the tips intact for presentation.
- Sauté the asparagus: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus pieces and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until asparagus is bright green and tender-crisp. Remove asparagus to a plate and set aside.
- Make the lemon butter sauce: In the same skillet, reduce heat to medium and add remaining 2 tablespoons butter. Once melted, add minced garlic and cook for 30-60 seconds until fragrant (don’t let it brown). Add lemon zest, lemon juice, and red pepper flakes if using.
- Combine everything: Add drained pasta to the skillet along with ½ cup reserved pasta water. Toss well to coat pasta in the lemon butter sauce. The starchy pasta water will help create a silky, cohesive sauce.
- Add cheese and asparagus: Remove skillet from heat. Add Parmesan cheese and toss until melted and creamy. Gently fold in the cooked asparagus. If the sauce seems too thick, add more pasta water a tablespoon at a time until you reach desired consistency.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Divide among serving bowls and garnish with fresh parsley, extra Parmesan cheese, and a drizzle of olive oil if desired. Serve immediately while hot.
Notes
- Pasta water is key: The starchy water helps emulsify the butter and cheese into a smooth, clingy sauce. Don’t skip this step!
- Don’t overcook asparagus: It should be tender-crisp with a slight bite. Overcooked asparagus becomes mushy and loses its vibrant color.
- Work quickly: This dish is best served immediately while the sauce is hot and creamy.
- Adjust lemon to taste: Start with 3 tablespoons of juice and add more if you prefer a brighter, tangier flavor.
- Fresh Parmesan matters: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Always grate fresh for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 425
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg