Creamy Lemon Pasta with Asparagus

Okay, real talk — this creamy lemon pasta with asparagus has become one of my absolute go-to dinner recipes and I am so excited to share it with you. Whether you are feeding your family on a busy weeknight or just treating yourself, this one delivers every single time. It is flavorful, satisfying, and honestly not that hard to pull together.

Why You’ll Love This Creamy Lemon Pasta with Asparagus

• Ready in about 25 min with simple ingredients
• Big, bold flavors without a ton of fuss
• Perfect for meal prep or feeding a crowd
• The whole family actually eats it — win

Ingredients

• linguine
• asparagus
• heavy cream
• lemon
• parmesan
• garlic
• butter

How to Make It

Start by gathering everything and prepping your ingredients — mise en place makes this go so much smoother, I promise. Bright and elegant pasta with asparagus, lemon cream sauce, and shaved parmesan. Follow the recipe card below for the full step-by-step with exact measurements. The method is straightforward and I walk you through everything you need.

My biggest tip: do not rush the process. Let things cook properly and you will be rewarded with the most incredible result. Trust the recipe and trust yourself!

Shop What I Use

A few of my favorite kitchen staples that make this recipe shine:

• Linguine
• Asparagus
• Heavy Cream

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Creamy Lemon Pasta with Asparagus

Linguine in a bright lemon cream sauce with crisp tender asparagus and plenty of parmesan. Spring on a plate, ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 lb linguine
• 1 bunch asparagus trimmed and cut into 2 inch pieces
• 1 cup heavy cream
• 1 lemon zested and juiced
• 1 cup parmesan, grated
• 3 cloves garlic, minced
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. Cook the linguine in well salted water until al dente, adding the asparagus for the last 3 minutes. Reserve 1 cup of pasta water and drain.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook 1 minute until fragrant.
3. Pour in the cream and simmer 3 minutes, until it thickens slightly.
4. Take the pan off the heat and stir in the parmesan, lemon zest and lemon juice until smooth.
5. Add the pasta and asparagus and toss, adding pasta water a splash at a time until the sauce coats every strand.
6. Season with the salt and pepper and serve with extra parmesan.

Notes

Zest the lemon before juicing it, and add the juice off the heat so the cream does not split. Save more pasta water than you think you need.