Asparagus pasta is creamy Italian recipe you can make with simple ingredients in 20 minutes.
You can make this with fresh or frozen asparagus and with your favorite pasta shape.
Table of Contents
Introduction
Another classic Italian recipe, asparagus pasta is one of those dishes you want to make as soon as you start seeing fresh asparagus on supermarket shelves.
Louise and I just re-cooked this, how could we not! 🌸 Spring came early this year so we grabbed a bunch of green asparagus and made this wonderful dish.
Together with asparagus risotto, asparagus soup, and asparagus frittata, this is one of the best recipe to appreciate the flavor of this wonderful vegetable.
Now let me tell you the three top tips to make the best asparagus pasta 👨🏻🍳:
- Blend some asparagus with parmesan to make a quick creamy sauce.
- Cook the pasta al-dente. This simply means with a bite, not too soft.
- Toss the pasta in the skillet with sauce and a little pasta water 🤤.
Did I already tell you this dish is ready in 20 minutes? Let’s make it!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Asparagus: we recommend green asparagus, you can use fresh or frozen.
- Pasta: pick your favorite shape. We love this with farfalle, rigatoni, orecchiette, and spaghetti. When choosing pasta pick one made with 100% semolina (durum wheat) flour.
- Parmesan: when buying parmesan is best to get a piece and grate it at home. it tastes better and melts better than the pre-grated stuff. Italian Parmigiano Reggiano or Grana Padano are our favorites.
- Fresh basil: substitute mint, fresh thyme, or parsley.
How to make asparagus pasta
Step 1: Cut off and discard the woody end of the asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.
In a large skillet, sauté chopped onion in hot olive oil for 3 minutes.
Add asparagus, grated garlic, salt, and black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
Step 2: To a food processor, add half of the cooked asparagus, basil, grated parmesan cheese, lemon juice, 2 tablespoons of water, and blend until creamy.
Cook the pasta in plenty of salted boiling water as per package instructions.
Step 3: Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.
Stir until creamy adding more reserve cooking water if necessary. Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
More Easy Pasta Recipes
If you love easy pasta recipes you are in the right place. From broccoli pasta to lemon ricotta pasta we got you covered.
Here are some of our readers’ favorite pasta recipes we think you’ll love:
- Hummus pasta
- Lentil pasta
- Pasta alla Norma (Italian eggplant pasta)
- Pasta al limone
If you tried this Asparagus Pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Asparagus Pasta
Ingredients
- 12 ounces pasta any shape
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic grated
- 1½ pounds asparagus fresh or frozen
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- ½ cup grated parmesan or more to taste.
- ½ cup fresh basil or 3 sprigs fresh thyme
- ½ lemon juice and zest
Instructions
- Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes.Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
- To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.Cook the pasta in plenty of salted boiling water as per package instructions.
- Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.Stir until creamy adding more reserve cooking water and parmesan if necessary.Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
Video
Notes
- Parmesan cheese: substitute non-dairy cheese if required by your diet.
- Pasta: this recipe works with gluten-free pasta.
- Fresh basil: substitute 3 sprig fresh thyme or fresh parsley.
- Asparagus: you can use zucchini the same way.
- 3.5 ounces (100 grams) per person if the main meal;
- 2.8/3 ounces (80/90 grams) per person if part of a 2 – 3 course meal;
- 2/2.5 ounces (60/70 grams) per person if part of a 3+ course meal.
- 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 – 3 people.
- 12 ounces of pasta (340 grams):cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
- 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
- Make ahead: Best enjoyed fresh; not recommended for advance prep.
- Refrigerate: Let cool in the skillet before storing in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or skillet with a bit of water.
- Freeze: Not recommended for freezing.
Easy and Delicious!!! Needed quite a bit more salt and pepper, and a drizzle of olive oil – easy enough – and it was perfection! Very much like a dish I was served in Milan!
Fabulous, Xenia, I’m so happy that it reminded you of a trip to Milan 🙂
Thanks so much for your feedback and for taking precious time to comment here. Kindest,
Louise
I made the Asparagus Pasta tonight and it made a light and satisfying meal. Love the healthy sauce and brightness of the lemon. Thank you for sharing your lovely Italian recipes.
I agree it would be a perfect dish for St. Patrick’s Day.
Fantastic, Sylvia!! I’m delighted that you enjoyed the pasta 🥳.
Thanks so much for taking valuable time to come back and write your feedback here.
Kindest, Louise
Do you have a cookbook? If so , where can I buy it.
I also always make the same salad dressing . Do you have a few that you use?
I love your cooking and am grateful for all the recipes that you have featured that now make up most of the food we eat. You have changed our diet completely!
Sincerely
Saundra Nickerson
Hi Saundra,
Oh you are so kind, thank you for your feedback. So, no we do not have a cookbook (yet) 🙂 When we do, our newsletter subscribers will be the first ones to know about it. Feel free to sign up for your newsletter, if you aren’t already.
As for salad dressings, we tend to use these three on rotation:
1. Cilantro lime dressing: https://theplantbasedschool.com/cilantro-lime-dressing/
2. Tahini sauce: https://theplantbasedschool.com/tahini-sauce/
3. Italian dressing: https://theplantbasedschool.com/italian-dressing/
You will find our favorite pairings and serving ideas in those posts.
Thanks again for your feedback, this really made our day ❤️ Hugs from both of us.
Loved it. Definitely something that i will do again.
Yum! You’re my favorite for veggie inspiration. I used a chicken ravioli bc I’m not vegetarian (just a lover of vegetables). Soooo delicious, I will definitely be making this again!
Hi Kylie,
That’s fantastic – I’m so happy you like our food and tailored it to your liking 🙂
Thanks so much for leaving a comment here. Have a great day,
Louise