Description
This vibrant Asparagus and Lemon Pasta is a delightful springtime dish featuring tender asparagus, fresh herbs, and a creamy lemon-infused sauce. Tossed with al dente spaghetti and topped with toasted, flavored panko breadcrumbs, it offers a perfect balance of freshness, creaminess, and crunch in just 30 minutes.
Ingredients
Scale
Pasta and Sauce
- 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) reserved 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
Flavored 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 and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and 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 the 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, fresh basil, parsley, and lemon zest to the skillet. Stir to combine and reduce heat to a low simmer. Let the sauce cook and thicken for 2-3 minutes, adjusting seasoning 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, lemon zest, and garlic powder. Toast the breadcrumbs, stirring frequently, for 2-3 minutes until golden and fragrant, then adjust seasoning if necessary.
- Serve: Spoon the finished pasta onto plates and sprinkle generously with the toasted flavored breadcrumbs. Garnish with extra fresh herbs if desired and serve immediately.
Notes
- To substitute leeks, shallots work well and provide a similar mild onion flavor.
- Be sure to reserve pasta water to help adjust the sauce consistency.
- Adjust lemon juice and salt to taste to brighten the flavor of the sauce.
- To make this dish vegetarian, ensure parmesan is suitable or use a vegetarian alternative.
- Fresh herbs like basil and parsley add a fresh, vibrant finish – feel free to add more if desired.
