Creamy Asparagus Pasta

This Creamy Asparagus Pasta provides luxurious flavor that’s still light enough for any occasion. The hearty pasta and fresh asparagus are coated in a light, lemony, and creamy sauce. This recipe makes a perfect for springtime dinner or anytime you crave a dish full of creamy goodness and fresh vegetables!

Green asparagus is a must in this dish. No substituting white asparagus or anything else!  This way it will only take a few minutes to sauté for a great crisp-tender texture. Chop the asparagus diagonal into about one thick slices. Leave the tips whole, about 2-3 inches long.

How to make Creamy Asparagus Pasta

Ingredients:

• 8 oz pasta (linguine, fettuccine, or your choice)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, or until just tender but still bright green. Remove the asparagus from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Let the cream cook for 2-3 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese, lemon zest, salt, pepper, and red pepper flakes (if using). Continue to cook for another 2-3 minutes, stirring frequently, until the sauce is smooth and creamy.
4. Add the drained pasta to the skillet with the creamy sauce, along with the cooked asparagus. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency.
5. Serve the pasta warm, garnished with chopped parsley and a little extra Parmesan cheese, if desired.