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. ;)
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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 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 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 Bottled 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.
Lemon Garlic Asparagus Pasta
Servings 3Ingredients
- 8 oz. pasta ($0.95)
- 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
- 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.
- 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.
- 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.
- Add the butter and minced garlic to the skillet with the asparagus and place it over 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.
- 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.
- 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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Asparagus Pasta – Step by Step Photos
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.
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.
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.
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.
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.
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.
I made this and I added halved grape tomatoes after draining the asparagus & adding back to skillet.
The pasta I chose to use was Gnocchi Potato Pasta.
It was delicious! Glad I saved some pasta water. It wasn’t too dry at all. Perfect adding a teaspoon of the pasta water!
Beginner cook, made this for my family and it was a hit! Personally, I didn’t have any issues with the amount of zest & lemon juice (I chose to add 1 whole lemon’s worth and still could’ve had more zest), and I added a little more garlic. Next time, I’ll be sure to add a little more salt to the pasta when it’s boiling. And maybe add red pepper flakes & onions to the mix?
Very ‘meh’ recipe ! I wanted lemon or garlic or asparagus flavor – none seemed to be strong enough.
Quick, easy and delicious
I love this recipe but I’m trying to think of ways to add plant based protein. Do you think shelled edamame would be weird here or good?
Personally, I think it will work.Also making tiny, dry, salty tofu bits would not get in the way if anything. The only tweak I made was almond/nooch for the non vegan parmesan, so that’s protein, too
There was no information on how much lemon to add. I added the juice and zest of one lemon and the whole dish just became pasta in lemon sauce – completely overpowering. I would recommend a few tablespoons of lemon, and just a dash of the lemon zest.
This recipe is absoutely delicious.
Thank you for sharing.
what style/type of pasta is best for this???
Hi! Please read the “What Pasta Should I Use” paragraph for guidance. xoxo Monti
Love the lemon pasta w/asparagus
I had a half pound of asparagus in the fridge that I needed to use, and part of a box of penne in the pantry, so I halved the recipe. Served it alongside some pan-fried boneless chicken thighs seasoned with Cajun seasoning. What a hit! I can’t wait for asparagus to go on sale so I can make it again. Thanks Beth, whenever I don’t know what to make for dinner, I come here and I always find inspiration!
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.
tasteless
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!
Quick and easy with simple ingredients! Sometimes things don’t need to be overcomplicated and fancy. Will make again.
This honestly tasted absolutely horrid. Almost to the point of inedible.
Have been making this recipe for a long time
Lobe it Linda
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.
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!
This was so good – tastes just like spring. The fresh lemon zest and juice made all the difference. Another excellent recipe.
i also had swiss chard to add. it was delicious.
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!
Good stuff. Made this with asparagus lying around, but added cherry tomatoes & spinach to top it off. Added +2 more cloves of garlic. Asparagus was cooked for a little longer – just use common sense to see when it’s done / instructions re ensuring it’s tender when pierced with fork.
Topped off with garlic salt & pepper. Really flavourful. Flatmates had a taste and insisted I make it for dinner next weekend!
I made this today – I had to cook the asparagus a lot longer for it to get tender. Also, I’d add another veggie and add more garlic and also add garlic later so to make sure the asparagus is thoroughly cooked.
I tried your recipe but thin spaghetti was all I had, used extra garlic, no lemon and threw in a pound crawfish tails. Will definitely make it again it was so delicious.
Tried this recipe today but doubled up on the ingredients as well as add crimini mushrooms and Parmesan cheese. As stated above, it was quick, easy and tasty. When eating I added some fresh tomatoes and olives on the side. All paired perfectly.
So simple but amazingly bright and filling!
I’m not a big asparagus fan, but I got some in my vegetable delivery box, so had to find a use and found this recipe.
I used protein penne and an extra tablespoon of butter.
This one is a keeper! And it makes me like asparagus a whole lot more! (and a little grated parm upon serving doesn’t hurt it!)
So simple, so quick and so delicous ! I just used the ingredients i had leftover in my fridge and whipped this up. Would definitely make again. I made it with penne and it was delicious. Thanks for this !
I really like your site and recipes. I cook several of them on a regular basis. I think you are a creative chef.
I want to shop where you do! My groceries cost more than yours do, pretty consistently. I was not familiar with Campanelle pasta and I want to try it, so I Googled it. The price for 12 ounces of it (across sites) was $8.99. I’m also not sure I’ve ever seen asparagus for $1.91 a pound, even in season. I’m apparently shopping in the wrong places.
I live in Salt Lake city and we have been buying asparagus in season for 99 cents a pound. Blessed. Where do you live?
Hello – I live in Rome, Italy and am currently in lockdown because of coronavirus. I don’t have much in my fridge today as the queue for the supermarket was all the way around the block. I did have a whole bunch of asparagus, though – so i looked up some asparagus recipes. This has so few ingredients, and I have all of them, and it was super delicious. It really brightened up my day, thanks so much.
Stay safe Vanessa! What a delicious dinner!
Yummy! I had leftover asparagus, and decided to try this to use some of it up. I’m NOT an asparagus fan usually but it was on sale and I’m trying to eat more vegetables.
I didn’t have lemon, so I did add the Parmesan, and it was delicious – even my kiddo liked it!
Fantastic!! Made it for lunch today and used Banza chickpea pasta for a protein boost. Makes it a little pricier, but worth it if it’s a full meal. Will definitely be adding this to the rotation!!
This. Was. Amazing.
I was super skeptical because it sounded way too simple. But I’ve been craving it nonstop since I made it :D
I will say that I did add a couple extra tablespoons of butter and tripled the garlic. Since I have a little one, I left out the spicy pepper but did add approx a teaspoon of fine ground McCormick Italian grinder.
Having the lemon zest is a must!
Wow! Easy and SO good! No “need” for meat in this at all. Looking forward to future embellishments – broccoli, basil, cherry tomatoes? Bookmarking this recipe.
Delicious and easy to prepare! I added some spinach that I needed to use up and it really soaked up the lemon well!
That’s great Amanda!
Awesome simple recipe. I had pasta, asparagus and a few basic lying around. I wanted to finish them
Up before doing my weekly grocery shop. This was a perfect lunchtime meal. Yum!
I made this last night but I used whole wheat pasta
and I added chicken breast to it that I cooked in olive
oil and seasoned very well. To sautée the asparagus
I used unsalted butter and a lot more garlic than the recipe called for. I also added shredded fresh Parmesan cheese to it. It is so flavorful and delicious
Eating this now after making it for the first time, absolutely love it! I added two handfuls of baby spinach. Will definately be having this again :)
This is amazing! I used olive oil instead of butter and added frozen peas, but otherwise I followed the recipe and oh that was tasty! I ate it with home made vegan parmesan (ground cashew nuts with nutritional yeast and salt). So simple but so good :)
Easy and delicious! Added red pepper flakes to the garlic, butter, and asparagus mix, which gave the pasta a nice kick. Also substituted some olive oil and lessened the amount of butter. I will be making this again!
I added grilled chicken and grape tomatoes at the last minute. Easy and delicious 😋
I had leftover baby bella mushrooms, a chicken breast, and some heavy cream in my fridge so I just added those ingredients to the base recipe. AMAZING!
It’s okay, but really missing something. Maybe a creamy element? I don’t know. If you want very straightforward lemon and garlic on asparagus and pasta, this is it.
Love it! Added grape tomatoes while sautéing the asparagus, and it was so good!
This recipe sounds delicious! I’m planning on making it tonight for dinner.
I’m curious about using squid ink pasta for the spaghetti though. Any thoughts on that? Think it would be good?
Thank you!
Sadly, I’ve never had squid ink pasta. :P
Just made this for lunch, quick, easy, DELICIOUS!
this has quickly become a favorite for me and my family. I came across this recipe through buzzfeed two weeks ago and since then we’ve made it 3 separate times. Its quick and easy to make. Customizable (the last time we made it we added broccoli in with the asparagus) and the taste is amazing. I know that this will become a staple recipe.
This was great! I’d recommend more garlic – like double it at least.
This was very good. It came together quickly and tasted great. My family prefers a lot of flavor so I upped the amounts of garlic and lemon juice. I also added shredded parnesan cheese at the end. My kids love asparagus so this was a big hit here. I disagree with the review that says it is bland. You need to season to taste. I always taste dishes as I am cooking and adjust if needed. This has a wonderful garlic lemon flavor and the asparagus really shines through :)
If you want something bland and tasteless, this is for you.
And I’ll bet you didn’t zest the lemon. If you didn’t, it’s pretty crucial for the lemon flavor. Just lemon juice does not cut it.
This is very tasty and super easy. I used a tablespoon of extra virgin olive oil instead of the butter, and it turned out well.
This will be a go to for sure. I made it last night and wow!! Easy and yummy. You could use any green veggie I’d think. I’m going to try it with whatever I have on hand next time. Thank you!!
Simple and delicious recipe. Thanks! Also, great technique for preparing asparagus. My kids loved it too and they usually don’t care much for asparagus.
I made this using angel hair pasta and it was good!
I thought it was bland so added red pepper flakes
I usually don’t comment, but this can be a really great meal, I even doubled the recipe. If you’re looking for ways to spice it up with a little more flavor, I used the juice from half of a lemon, added some red pepper flakes, fresh spinach, onions, and parmesan cheese. Aside from that I love that this recipe is simple and delicious
This was a lovely accompaniment to some leftover ham fried with shallots. Thanks for yet another useful suggestion!
I substituted fresh green beans for the asparagus. It was very good and saved me $ . That day asparagus was $3.99 pound and green beans were $1.69 pound.
Looks wonderful, as always! I’ll save this recipe for when the asparagus is coming up in the spring. We have several places on our property and along the ditches near our house where it grows wild, so we usually end up with a lot. And I am more than thrilled to have another way to prepare it! Thanks Beth!!
Protip I can’t live without now when I’m cooking asparagus. Instead of blindly cutting the ends off, *snap* the ends off by hand. The woody part will naturally snap off and you never have to accidentally eat any of it again!
I made this this past weekend & it was sooo good and even better that it was quick & easy. I sauteed onions & added a couple dashes chili flakes before sauteing the the asparagus & it was a great addition, as sauteed onions in butter is heaven. Also, I used the campanelle pasta shape & it works perfect with the size of the asparagus! Definitely a must recipe during asparagus season/sales!
Looks yummy! I need a BIG bowl of this and you need to start a food delivery service! lol :)
Lol, I actually had that opportunity pop up… But I dunno. :D
Shopping the sales is key to making low-cost dinners. Thanks for the recipe idea! The pasta shape looks great.
Haha – even fancy pasta is cheap – I was just saying this to my husband! So weirdly happy to have bought some strangely shaped “fancy” pasta – “the best part is that I feel like I treated myself… but it still only cost like $1.50!!”
Hahaha glad someone else agrees! :D
Where do you live that asparagus is $1.91/lb? In each of the places I’ve lived, even in peak asparagus season, it’s at least $5 lb. I love this site, but the food costs are disingenuous.
I’m in Nashville and the asparagus were bought at Kroger. They were on sale, as I mentioned in the beginning of the post.
I’ve lived in Northern California all my life and I most commonly see asparagus in the $2.48-$1.99 range :)
I’m in southeast Michigan, which has a pretty low cost of living, but I just bought asparagus on sale for well under $2 a pound :) I don’t think I’ve ever seen it as high as $5!
Typo in the last paragraph – “Adding the salt and pepper at the very to a pasta”. Presumably there should be “end” in there somewhere.
Chowhound has a really nice pasta and sauce guide where they recommend pairings for many different shapes. Most of them I’ve never seen in stores, but it also took me a while to stop pairing thick, chunky sauces with angel hair or spaghetti.
Thank you for catching that! :D
Or sometimes you just live with someone who only wants capellini no matter what the sauce is ;)
My mouth is watering right now!!! :-)