Asparagus Pasta

This quick and easy Asparagus Pasta is sautéed onions, fresh asparagus, sweet garlic, and fettuccine tossed with olive oil, Parmesan cheese, red pepper flakes, fresh herbs, and lemon zest. In less time than it takes to boil the pasta, you can make this tasty side dish full of flavor from garlic, fresh basil, fresh thyme, and lemon zest.

Light and Refreshing Asparagus Pasta

This refreshing light pasta uses olive oil as the base for a sauce instead of heavy cream. Serve this tasty recipe as a side dish for New York strip steak, grilled chicken, baked cod, or a vegetarian main course. Fresh herbs and grated fresh Parmesan cheese take this simple pasta over the top. If you like this pasta, try pasta carbonara, sun-dried tomato pasta, mushroom pasta, and vegetable lasagna.

Asparagus Pasta Ingredients

To make this recipe, you will need fettuccine, olive oil, onion, asparagus, garlic, red pepper flakes, Parmesan cheese, fresh basil, fresh thyme, lemon zest, salt, and freshly ground black pepper.

How to Cook Asparagus Pasta

Start by bringing a large pot of salted water to boil over medium-high heat. Then, cook the pasta al dente according to the package directions. Meanwhile, heat a little olive oil in a large skillet over medium heat. Then add the onion and cook for about 5 minutes or until it browns on the edges. Add the asparagus and cook for 2-3 minutes or until crisp tender. Now reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Then, take the vegetables off the heat.

Once the pasta is cooked, drain well in a colander. Toss the cooked pasta and cooked veggies together with a little bit of olive oil. Add the red pepper flakes, Parmesan cheese, basil, thyme, and lemon zest and toss to combine. Finally, season with salt and pepper to taste.

Beth’s Recipe Tips

• Cook the pasta al dente according to package directions. Al dente means slightly firm when bitten.
• Trim the tough ends off the bottom of the asparagus. I usually trim about 1 1/2 inches off the base of each stalk.
• Use grated fresh Parmesan Cheese for the best flavor.
• Season to taste with red pepper flakes, thyme, basil, lemon zest, salt, and pepper. Or try a splash of lemon juice.
• Fresh herbs are a must in this flavor-packed pasta. Other fresh herbs that work well include rosemary, Italian parsley, and dill.
• For an even healthier option, use gluten-free pasta or vegan pasta.
• This pasta is best served promptly while everything is hot and freshly tossed.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.

How to trim asparagus

I have always found the best way to trim asparagus is with a cutting board and a sharp knife. Simply line up the heads of the stalks and cut about 1–1 1/2 inches off the bottom of the stem. This removes the hard, woody, and sometimes dry ends. You can also bend it until it snaps, but I have found that is not necessarily the best approach and is somewhat wasteful. 

How do you properly store asparagus?

Asparagus dries out quickly, so after bringing it home from the store, the stalks should be placed head-side up in a Ziploc bag with a half cup of cool water. Wedge it in the refrigerator so the bag stands up with the heads of the asparagus pointing up. I usually wedge it in the door between the mustard and ketchup so it will stand up straight. The water should be changed daily. Many readers tell me they no longer purchase asparagus because it is so tough. This is due to it drying out. Make sure you rehydrate your asparagus and change the water daily, as your grocer is probably not storing it correctly.

Storage and Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop over low heat.

More asparagus recipes to try!

Asparagus Salad

Asparagus Stuffed Parmesan Chicken

Bacon Asparagus Cajun Pasta

Air Fryer Asparagus

Asparagus Breakfast Casserole

Creamy Chicken Mushroom Asparagus Skillet

Asparagus Pasta

Asparagus Pasta

A quick and easy light Asparagus Pasta with grated Parmesan Cheese, fresh herbs, and lemon zest.  It is the perfect accompaniment for all your summer grilling. 

5 from 15 votes

Print Pin Rate

Course: side dish/vegetarian main meal

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 servings

Calories: 419kcal

Author: Beth Pierce

Ingredients

• 1 lb. fettuccine
• ¼ -⅓ cup extra virgin olive oil
• 1 small onion quartered and sliced
• 1 lb. fresh asparagus cut in 1 ½ inch pieces
• 3 cloves garlic minced
• ¼ -½ teaspoon red pepper flakes to taste
• ⅓ cup grated fresh Parmesan Cheese
• 8-10 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• 1-1 1/2 tablespoons lemon zest
• salt and pepper to taste

Instructions

• Bring a large pot of water to boil. Cook the pasta al dente according to the package directions.  Reserve 1/2 cup pasta water. Drain well.
• Meanwhile heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes or it starts to brown on the edges. Add the asparagus and cook for 2-3 minutes or until crisp tender. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Take the vegetables off the heat.  
• Toss the cooked pasta and cooked vegetables together with remaining olive oil. Add the red pepper flakes, Parmesan cheese, basil, thyme, and lemon zest and toss to combine. Season with salt and pepper to taste. 

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.

Nutrition

Calories: 419kcal | Carbohydrates: 60g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 67mg | Sodium: 109mg | Potassium: 388mg | Fiber: 5g | Sugar: 4g | Vitamin A: 771IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 3mg

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