Creamy Asparagus Pasta
A creamy, flavorful asparagus pasta tossed with lemon, basil, and parmesan for a quick, nourishing Italian-inspired meal. Ready in just 20 minutes, this light yet satisfying pasta is loaded with fresh flavor and wholesome goodness.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sautéing and combining)
- 1 sharp knife (for chopping vegetables)
- 1 cutting board
- 1 food processor or blender (for sauce)
- 1 measuring cup (for liquids and pasta water)
- 1 wooden spoon or spatula
Ingredients
- 12 oz pasta any shape
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic grated or minced
- 1½ lbs asparagus trimmed and cut into pieces
- ¾ tsp salt or to taste
- ⅛ tsp black pepper
- ½ cup grated parmesan cheese plus more for serving
- ½ cup fresh basil leaves or 3 sprigs thyme
- ½ lemon juice and zest
- 1 cup water for cooking asparagus
- 2 tbsp water for blending sauce
- ½ cup reserved pasta water for adjusting creaminess
Instructions
- Prepare and Trim the Asparagus: Begin by washing the asparagus thoroughly under cool running water to remove any dirt or grit. Lay them flat on a cutting board and gently pat dry with a clean kitchen towel. Using a sharp knife, trim away the woody ends at the bottom—about one inch (2.5 cm). Cut the tender spears into bite-sized discs, keeping the tips whole. The tips add a delicate texture and visual appeal once cooked.
- Sauté the Aromatics: Set a large skillet over medium heat and pour in 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the finely chopped onion. Sauté gently for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant but not browned. This slow sauté releases the onion’s natural sweetness, forming the flavor base of the dish.
- Cook the Asparagus: Add the prepared asparagus pieces to the skillet along with the grated garlic, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Toss everything together so the vegetables are evenly coated in the aromatic oil. Allow them to cook for about 1 minute, then pour in 1 cup of water to soften the asparagus evenly. Continue cooking for another 4–5 minutes, stirring occasionally, until the asparagus is bright green and fork-tender.
- Blend the Creamy Asparagus Sauce: Transfer half of the cooked asparagus mixture to a food processor or blender. Add ½ cup fresh basil leaves (or thyme if preferred), ½ cup grated parmesan cheese, the juice of half a lemon, and 2 tablespoons of water. Blend until smooth and creamy. If the sauce feels too thick, add a splash of water until it reaches a pourable consistency. This creates a silky, flavorful sauce that will coat the pasta perfectly.
- Cook the Pasta: Bring a large pot of water to a rolling boil and add generous salt—about 1½ tablespoons for 3 quarts of water. Add 12 ounces of pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking. Before draining, reserve ½ cup of the pasta water for later use. Drain the pasta and set aside.
- Combine Sauce and Pasta: Return the skillet with the remaining asparagus to medium heat. Pour in the blended asparagus sauce and stir gently to combine. Add the cooked pasta along with ¼ to ½ cup of reserved pasta water to achieve your desired creaminess. Toss thoroughly to ensure every piece of pasta is coated in the sauce. The starchy water helps emulsify the sauce and gives it a silky texture.
- Adjust Flavor and Texture: Taste the pasta and adjust seasoning as needed. Add extra salt, a pinch of black pepper, or more parmesan for richness. A squeeze of lemon juice or a touch of lemon zest enhances brightness. Stir gently for another minute to allow the flavors to meld perfectly.
- Garnish and Serve: Turn off the heat and drizzle a small amount of extra virgin olive oil over the pasta for added shine and flavor. Serve immediately while warm, garnished with additional parmesan, fresh basil leaves, and a light sprinkle of lemon zest. This creates a vibrant, creamy, and aromatic dish ready to enjoy.
Notes
- Use fresh or high-quality frozen asparagus for the best flavor and color.
- Trim the woody ends to ensure tender, enjoyable bites.
- Cook pasta al dente; it will continue softening slightly when combined with the sauce.
- Reserve pasta water to help emulsify the sauce and create a silky texture.
- Gradually adjust salt and seasoning while tasting for balanced flavor.
- Blend half of the cooked asparagus with basil, parmesan, and lemon for a smooth, creamy sauce.
- Toss pasta gently with sauce and reserved water to coat evenly without over-mixing.
- Serve immediately for the best flavor and texture; reheating may slightly soften asparagus tips.
