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This sunny asparagus lemon penne dish brightens up mealtime no matter when you serve it. I first whipped it up as a meat-free option during Lent, but now this zesty, light pasta has become a regular in my kitchen all year round. When you mix crisp-tender asparagus with tangy lemon and fragrant garlic, you get a dish that's both simple and impressive, ready in just minutes.
I threw this together one busy evening when my kitchen supplies were running low, and couldn't believe how something with so few ingredients tasted so good. Now my household asks for this "fancy" dinner regularly, not knowing it's actually one of my quickest go-to meals.
Ingredients
- Penne pasta: 12 ounces works great as the ridges and hollow middles grab onto the light sauce
- Asparagus: 1 bunch brings color, taste and a nice bite—grab ones with closed tips and bright green stems
- Garlic: 4 cloves creates the tasty base—pick solid bulbs with tight outer layers for best flavor
- Olive oil: 2 tablespoons—splurge on good extra virgin for tastier results
- Lemon zest and juice: cuts through richness and wakes up your tastebuds—choose heavy, smooth-skinned fruits for more juice
- Salt and black pepper: these basics boost all the other flavors in your dish
- Parmesan cheese (optional): brings a savory kick—buying a block to grate yourself tastes way better than pre-shredded
- Red pepper flakes (optional): adds a touch of warmth that works nicely with the lemon-asparagus combo
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water going with plenty of salt until it bubbles vigorously. Toss in your penne and cook until just right, usually 8-10 minutes. Don't forget to save a full cup of the cooking water before draining—you'll need this starchy liquid for your sauce. When you drain, skip rinsing so the pasta stays sticky enough to grab the sauce.
- Prepare the Asparagus:
- While your pasta bubbles away, get your asparagus ready. Hold each spear at both ends and bend until it breaks naturally. Throw away the tough bottom part and cut the good portions into 2-inch chunks. If you've got thick stalks, split them lengthwise so everything cooks evenly.
- Create the Aromatic Base:
- Warm up your olive oil in a big pan over medium heat until it looks shiny. Add your chopped garlic and stir non-stop for just one minute. You want it smelling good and barely turning golden—any darker and you'll get a burnt taste.
- Cook the Asparagus:
- Drop your prepped asparagus into the garlic-infused oil, spreading it out flat. Cook for 5-7 minutes, moving it around now and then. You want the pieces soft enough to bite through but still bright and a tiny bit crunchy inside. Try cutting one piece—your knife should go through with just a little push.
- Combine and Finish:
- Turn down the heat and add your drained pasta to the asparagus pan. Right away, sprinkle in lemon zest and squeeze in the juice, then toss everything together. Pour in ¼ cup of your saved pasta water and mix again. If it seems dry, add more water bit by bit until the sauce lightly covers all the pasta. Add salt and fresh black pepper until it tastes just right.
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Make It Your Own
This basic pasta can handle lots of add-ins without losing its fresh taste. Try tossing in some frozen peas for the last minute while the asparagus cooks, or mix in halved cherry tomatoes right at the end for pops of color and juiciness. Want protein? Grilled shrimp or chunks of salmon go perfectly with the lemony flavors.
Storage Tips
Your pasta will stay fresh in the fridge for up to three days if you keep it in a sealed container. The lemon flavor actually gets better overnight, so leftovers taste amazing. When you reheat, splash in a bit of water or olive oil and warm it slowly on medium-low. If you can, skip the microwave since it can make pasta kind of tough.
The Perfect Asparagus
Go for asparagus with tips that aren't spread open and stalks that don't flop when held up. Thicker spears have more flavor, though they might need an extra minute to cook through. To keep your asparagus fresh until you're ready to cook, stand it up in a glass with about an inch of water, like a bouquet, and loosely cover with a plastic bag in your fridge.
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Frequently Asked Questions
- → Can I add some protein here?
Sure! Grilled chicken, shrimp, or tofu would make it more filling, while still complementing the lemon and asparagus flavors.
- → What pasta should I use?
Penne is great, but feel free to go with spaghetti, fettuccine, or whatever suits your taste.
- → What's the best way to cook asparagus?
Cook asparagus over medium heat for about 5-7 minutes. It should stay slightly crisp for a good texture.
- → Can this be made vegan?
Yes! Just skip the Parmesan cheese or swap it with a plant-based option.
- → Should this be served warm or cold?
It's best warm, straight off the stove, but it also works well as a chilled pasta salad if you refrigerate it first.