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One-Pot Pasta with Asparagus and Lemon

This bright and fresh pasta is like a breath of spring air on your dinner table! It's perfect for those nights when you want something light but satisfying, and the lemon gives it such a restaurant-worthy zing. Plus, asparagus makes even the pickiest eaters feel fancy!
Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces linguine or fettuccine pasta
  • 1 pound fresh asparagus trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic thinly sliced
  • 3½ cups vegetable or chicken broth
  • 1 cup frozen peas
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 1/2 cup heavy cream or half-and-half
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons butter
  • 1/4 cup fresh basil leaves torn
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Heat olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned.
  2. Add the pasta, asparagus pieces, and broth to the pot. Season with salt, pepper, and red pepper flakes if using. Stir everything together.
  3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium heat and cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is nearly al dente.
  4. Add the frozen peas and continue cooking for 2-3 more minutes until the pasta is tender and most of the liquid has been absorbed.
  5. Remove from heat and stir in the heavy cream, butter, lemon zest, and lemon juice. Mix until the butter melts and everything is well combined.
  6. Add the Parmesan cheese and torn basil leaves, stirring until the cheese melts into a creamy sauce. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan on the side.