Lemon Garlic Pasta with Asparagus

Looking for a dish that’s light, fresh, and packed with flavor? This Lemon Garlic Pasta with Asparagus is a springtime favorite that can be enjoyed year-round. It’s bursting with the zesty tang of lemon, the savory richness of garlic, and the crisp-tender goodness of asparagus. Best of all, it’s quick and easy to whip up, making it the perfect weeknight dinner or elegant meal for guests.
Why You’ll Love This Lemon Garlic Pasta
- Bright and Fresh: Lemon and asparagus make this dish taste like a breath of fresh air.
- Quick to Make: Ready in under 30 minutes—ideal for busy evenings.
- Wholesome Ingredients: A light yet satisfying meal full of fresh flavors.
- Customizable: Easily adaptable to your preferences or what you have on hand.
How to Make It
1. Prep and Cook the Asparagus
- Trim the woody ends off 1 bunch of asparagus and cut into 1-2 inch pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the asparagus and sauté for 3–5 minutes until crisp-tender. Remove from the skillet and set aside.
2. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 12 ounces of spaghetti or linguine according to package instructions. Reserve 1 cup of pasta water before draining.
3. Make the Lemon Garlic Sauce
- In the same skillet, heat another 2 tablespoons of olive oil.
- Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Stir in the juice and zest of 1 large lemon, along with 1/2 teaspoon of red pepper flakes (optional).
4. Combine Everything
- Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to create a silky consistency.
- Stir in the cooked asparagus and season with salt and freshly ground black pepper.
5. Garnish and Serve
- Top with grated Parmesan cheese, fresh parsley, and additional lemon zest for extra brightness.

Make Ahead Method
- Pasta: Boil the pasta ahead of time, toss it with a bit of olive oil, and store in the fridge for up to 2 days.
- Asparagus: Cook the asparagus and refrigerate in an airtight container.
- Lemon Garlic Sauce: Prep the sauce ingredients (minced garlic, lemon zest, and juice) and keep them ready to go.
When you’re ready to eat, just reheat everything together in a skillet for a fresh, fast meal.
Pro Tips
- Don’t Overcook the Asparagus
- Keep it crisp-tender to maintain its bright flavor and vibrant green color.
- Use Fresh Lemon
- Freshly squeezed lemon juice and zest give the dish a bold, citrusy punch you can’t replicate with bottled juice.
- Reserve Pasta Water
- The starchy water helps bind the sauce to the pasta, creating a smooth, luscious texture.
- Adjust to Taste
- Start with less lemon and garlic if you’re unsure, and add more as you go. You can always adjust, but you can’t take it back!
- Add a Protein
- Grilled chicken, shrimp, or chickpeas make excellent additions if you want to make this dish heartier.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to refresh the sauce.
- Freezer: This dish doesn’t freeze well due to the fresh asparagus and lemon sauce, but you can freeze cooked pasta separately for later use.
Tools for This Recipe
- Large Pot: For boiling pasta.
- Large Skillet: For sautéing asparagus and making the sauce.
- Fine Grater: To zest the lemon and grate Parmesan cheese.
- Tongs: To toss the pasta with the sauce.

FAQs
Can I use a different pasta shape?
Yes! While spaghetti or linguine work beautifully, short pasta like penne or fusilli can also hold the sauce well.
What if I don’t have fresh asparagus?
You can substitute green beans, broccoli, or even frozen asparagus. Just adjust the cooking time accordingly.
How do I make this vegan?
Skip the Parmesan or use a dairy-free alternative. Nutritional yeast can add a cheesy flavor, too.
Can I make it gluten-free?
Absolutely—just use gluten-free pasta.
What other veggies can I add?
Cherry tomatoes, spinach, or artichoke hearts would complement the flavors perfectly.
Variations and Substitutions
- Add Protein: Grilled shrimp, seared scallops, or rotisserie chicken pair wonderfully with the flavors.
- Switch the Greens: Try kale, spinach, or arugula in place of asparagus.
- Make it Creamy: Stir in a splash of heavy cream or a dollop of ricotta for a richer sauce.
- Spice It Up: Add more red pepper flakes or a pinch of cayenne for extra heat.

Conclusion
This Lemon Garlic Pasta with Asparagus is a vibrant, flavorful dish that proves simple ingredients can create something extraordinary. The zesty lemon and tender asparagus make it perfect for any season, while the rich garlic sauce ties everything together in the most satisfying way.
It’s a meal that’s easy enough for weeknights but impressive enough for entertaining. Whether you enjoy it as is or add your own creative touches, this pasta is sure to become a favorite.
I’d love to hear how this recipe turned out for you! Did you stick to the original, or did you put your own twist on it? Let me know in the comments below—I can’t wait to hear your thoughts. Here’s to delicious, fresh, and effortless meals that bring joy to your table. Enjoy! 😊

Lemon Garlic Pasta with Asparagus
Ingredients
- 12 ounces spaghetti or linguine
- 1 bunch of asparagus trimmed and cut into 1-2 inch pieces
- 4 cloves garlic minced
- 1 tablespoon olive oil for cooking asparagus
- 2 tablespoons olive oil for making the sauce
- Zest and juice of 1 large lemon
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese optional for garnish
- Fresh parsley for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup pasta water reserved from boiling the pasta
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add 12 ounces of spaghetti or linguine to the water and cook according to the package instructions.
- Before draining, reserve 1 cup of pasta water and set it aside. Drain the pasta and set it aside as well.
Cook the Asparagus:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the asparagus and sauté for 3-5 minutes, stirring occasionally, until the asparagus is crisp-tender.
- Remove from the skillet and set aside.
Prepare the Lemon Garlic Sauce:
- In the same skillet, add another 2 tablespoons of olive oil over medium heat.
- Add 4 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the zest and juice of 1 large lemon and 1/2 teaspoon of red pepper flakes (if using). Cook for another minute to allow the flavors to meld together.
Combine Pasta and Sauce:
- Add the cooked pasta into the skillet with the lemon garlic sauce.
- Toss to coat the pasta with the sauce, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
Add the Asparagus:
- Stir the sautéed asparagus into the pasta and toss again.
- Season with salt and freshly ground black pepper to taste.
Garnish and Serve:
- Transfer the pasta to serving plates.
- Top with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately.