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LEMON G ARLIC ASPARAG U S

PASTA
$3.88 RECIPE / $1.29 SERVING

BUDGET BYTES » RECIPES » PASTA RECIPES » LEMON GARLIC ASPARAGUS PASTA

JUMP TO RECIPE  GROCERY LIST  FAVORITES

This recipe is totally out of season, but when I see asparagus on sale I have to just go for it.
It’s usually so expensive that it stays on my “no” list, but I splurged a bit today when I saw
asparagus on sale for $1.99/lb. I absolutely love asparagus so I wanted to keep the flavors of
this dish simple. I went with a classic fresh and zingy lemon garlic combo and, as usual,
stretched it all out with some pasta. This Lemon Garlic Asparagus Pasta is so incredibly fast
and easy that it’s one of those recipes you’ll have memorized and return to again and again
on busy nights. And guess what? you can totally sub broccoli florets when asparagus is not
on sale. ;)

Want more vegetarian pasta recipes? Check out our Vegetarian Pasta Recipe Archives! 

SIMPLE LEMON GAR LI C AS PAR AGUS PASTA

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WHAT SHAPE PASTA SHOULD I USE?

The more experienced I get with food the more I realize that things like pasta shape really do
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matter. I wanted to use a pasta that was similar in size and shape as my asparagus pieces so
that everything would mix easily in the skillet. Penne is an easy choice, but I’m a bit bored
with it at the moment so I scanned the shelves for something a little more interesting. I
settled on this campanelle, which is a little more tubular than the campanelle that I’ve used
in the past, but it worked perfectly here. And the best part? Even “fancy” pasta is still pretty
cheap. 😂
CAN I USE BOT TLED LEMON JUICE?

No, for this recipe you really need a fresh lemon because you’ll be using both lemon juice
and lemon zest (which is totally a magic ingredient). Lemon zest allows you to use a lot of
lemon flavor without a ton of acidity. Lemons can be expensive when purchased one at a
time, so consider buying a bag of lemons and freezing the remaining lemons to juice and
zest for other recipes.

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LEMON GARLIC ASPARAGUS

PASTA
Lemon Garlic Asparagus Pasta is a fast, easy, and fresh
weeknight dinner that you'll come back to again and again
and have memorized in no time. 
TOTAL COST: $3.88 recipe / $1.29 serving
PREP TIME: 5 mins
COOK TIME: 20 mins
PRINT RECIPE 
TOTAL TIME: 25 mins
GROCERY LIST 
SERVINGS: 3
FAVORITES

INGREDIENTS
8 oz. pasta ($0.95) 4.48 from 40 votes

1 bunch asparagus (about 1 lb.) ($1.91)

2 Tbsp butter ($0.26)
2 cloves garlic, minced ($0.16)
1 lemon ($0.55)
Salt and Pepper to taste ($0.05)

INSTRUCTIONS

1. Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and
continue to boil until the pasta is tender. Reserve about 1/2 cup of the starchy
cooking water, then drain the pasta and set it aside.
2. While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2 to 1-
inch of the stems, or just the part that is tough and woody. Chop the remaining
asparagus into 1-inch pieces.
3. Place the asparagus in a large skillet and add about 1/2 inch water. Place a lid on
the skillet and bring the water up to a boil. Let the asparagus steam and simmer for
about 2 minutes, or just until it turns bright green and has become slightly tender
(test with a fork). Drain the asparagus and return it to the skillet.
 4. Add the butter and minced garlic to the skillet with the asparagus and place it over
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medium heat. Sauté the partially cooked asparagus in the butter and garlic for
about two minutes more, or until the garlic becomes soft and fragrant. Turn off
the heat.
5. Add the cooked and drained pasta to the skillet with the sautéed asparagus. Toss
the pasta in the skillet until it is combined with the asparagus and coated with garlic
butter. Top with a generous pinch of salt and freshly cracked pepper.
6. Use a zester or small-holed cheese grater to zest the lemon onto the pasta. Once
zested, slice the lemon in half and squeeze the fresh juice over the pasta. Toss the
pasta until everything is well combined, adding a splash of the reserved pasta
cooking water if it becomes dry. Taste the pasta and adjust the salt, pepper, or
lemon if desired. Serve warm.
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NUTRITION

Serving: 1 Serving・ Calories: 496.37 kcal ・ Carbohydrates: 65.1 g ・ Protein: 13.53 g

・ Fat: 8.7 g ・ Sodium: 266.07 mg ・ Fiber: 6.17 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.

Scroll down for the step by step photos!

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HOW TO MAKE LEM O N AS PAR AGUS PASTA –

STEP BY STEP PHOTO S
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Begin cooking 8oz. pasta first, because the rest of the skillet will be ready once the pasta is
finished cooking. I chose this medium length tubular shape pasta because it is similar in size
and shape to the asparagus. Boil the pasta until it’s tender, then reserve about 1/2 cup of
the starchy cooking water before draining the pasta in a colander.
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While the pasta is cooking, begin the rest of the dish. Chop off the tough woody ends of the
asparagus (usually just the last 1/2 inch or so)…
 

Then chop the rest of the asparagus into 1-inch pieces.

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Place the asparagus pieces in a large skillet and add about 1/2 inch of water. It doesn’t
matter if the water covers the asparagus because it will cook in both the simmering water
and the steam. Place a lid on the skillet, then bring it up to a simmer. Cook the asparagus in
the simmering water and steam for only about 2 minutes, or until it turns bright green and is
slightly tender when pierced with a fork.
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Drain the water out of the skillet, then add 2 Tbsp butter and 2 cloves of minced garlic. Place
the skillet over medium heat again and sauté the asparagus and garlic in the butter for
about 2 minutes more, or until the garlic is soft, fragrant, and has lost its spicy edge.
 

By this point the pasta has probably finished cooking. Turn the heat under the skillet off and
add the drained pasta. Toss to combine and coat the pasta in garlic butter.
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Add a generous pinch of salt and freshly cracked pepper to the pasta. Use a zester or a
small-holed cheese grater to zest the lemon onto the pasta. Cut the lemon in half and then
squeeze fresh juice over the pasta.
 

Toss everything to combine again. If the pasta seems dry, add a splash of the reserved pasta
water. Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.
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And if you happen to have Parmesan, it’s excellent on this pasta (as usual). That being said, I
think this pasta has a lot of bright flavors on its own and doesn’t at all NEED Parmesan.
Adding the salt and pepper at the very end to a pasta that isn’t very saucy allows the little
granules to stick to the outside of the lemon garlic asparagus pasta and remain undissolved,
which gives you little pops of flavor in every bite. 

POSTED ON SEPTEMBER 14, 2017 IN EGG FREE RECIPES, 68 COMMENTS »

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68 COMMENTS ON “LEMON GARLIC ASPARAGUS PA STA”

« Older Comments

MEREDITH —
07.13.21 @ 9:19 PM REPLY

I used cavatappi pasta and topped with flaky salt. This doesn’t have a lot of protein so
I served with the marinated white beans recipe to make it more of a meal. 

LOUISE —
06.08.21 @ 6:24 PM REPLY

tasteless

BETHANY —
03.12.21 @ 11:11 AM REPLY

I love how quick and easy this recipe is like so many of yours! I’ve started
experimenting with ways to bulk it up a little, and like to add red pepper flakes and a
can of chickpeas, then top it with some feta. Great dinner for a busy weeknight and I
can always get a few lunches out of the leftovers!
 
BROOKE —
03.09.21 @ 7:51 PM REPLY

Quick and easy with simple ingredients! Sometimes things don’t need to be
overcomplicated and fancy. Will make again.

ANTON PAL —
03.03.21 @ 4:22 AM REPLY

This honestly tasted absolutely horrid. Almost to the point of inedible.

LINDA BERG —
01.26.21 @ 6:07 PM REPLY

Have been making this recipe for a long time

Lobe it Linda

TONYA J —
11.25.20 @ 6:24 PM REPLY

This was super yummy and easy. I added a few tablespoons of cream cheese to give
it a creamier base, sundried tomatoes and a little Cajun also. 

YOLANDA —
07.20.20 @ 5:14 AM REPLY

Was looking for something to make with asparagus that I needed to use. Didn’t want
to spend a lot of time cooking. Found this and it was simple and delicious! Making
again but I am adding shrimp to add some protein. So glad I found this! Thank you! 

GENEVIEVE —
06.12.20 @ 11:58 AM REPLY
 This was so good – tastes just like spring. The fresh lemon zest and juice made all the

difference. Another excellent recipe. 

PATTI —
05.20.20 @ 8:44 AM REPLY

i also had swiss chard to add. it was delicious.

REBECCA —
05.18.20 @ 5:47 PM REPLY

I had some asparagus that I wasn’t sure what to do with, found this recipe, and a very
short while later I had this delicious dish! I did cook my asparagus a little longer than
instructed, but besides that I followed the recipe as directed. I’m really happy with
how this came out and can’t wait to make it again!

« Older Comments

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