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This sunshine-bright asparagus lemon penne transforms mundane weeknight dinners into something special. I first whipped it up as a meat-free option during Lent, but it's now become my go-to dish all year long. When tender-yet-crisp asparagus meets zingy lemon and fragrant garlic, you'll have a quick but impressive pasta that takes just minutes to throw together.
I came up with this when my cupboards were almost bare during a crazy busy evening. I couldn't believe such basic ingredients created such amazing flavor. Now my kids beg for this "gourmet" pasta regularly, not realizing it's actually one of my quickest kitchen tricks.
Ingredients
- Penne pasta: 12 ounces catches all the yummy sauce in its ridges and hollow middles
- Asparagus: 1 bunch brings color, crunch and garden-fresh taste—grab ones with tight, closed tips and vivid green stalks
- Garlic: 4 cloves creates the flavor base—pick solid bulbs that feel heavy for best taste
- Olive oil: 2 tablespoons—don't skimp here, go for something really tasty
- Lemon zest and juice: cuts through richness with tangy pop—heavier lemons usually give more juice
- Salt and black pepper: these basics make everything else taste better
- Parmesan cheese (optional): adds nutty richness—grating it yourself beats the pre-packaged stuff every time
- Red pepper flakes (optional): gives a tiny kick that works magic with the lemon and veggie flavors
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water going with plenty of salt until it's bubbling away. Toss in your penne and cook until it's got a little bite left (al dente), about 8-10 minutes or whatever your package says. Don't forget to save a full cup of that starchy water before draining. This water is gold for making your sauce come together. Drain the pasta but skip rinsing it.
- Prepare the Asparagus:
- While your pasta bubbles away, get your asparagus ready. Hold each spear at both ends and bend until it snaps naturally. The bottom part is too woody to eat, so toss it. Cut the good parts into bite-sized pieces about 2 inches long. If you've got thick stalks, slice them lengthwise too so everything cooks evenly.
- Create the Aromatic Base:
- Pour your olive oil into a big skillet over medium heat. Once it's warm and shimmery, add your minced garlic. Stir it constantly for just one minute. You want it smelling amazing and barely turning golden. Watch it carefully because burnt garlic will ruin everything.
- Cook the Asparagus:
- Dump those asparagus pieces into the garlicky oil, spreading them out in the pan. Cook them for 5-7 minutes, moving them around occasionally. You want them soft enough to eat but still with some snap when you bite in. Try cutting through a piece with a knife to check—it should give way with a little resistance.
- Combine and Finish:
- Turn down the heat. Add your drained pasta right into the skillet with the asparagus. Throw in your lemon zest and squeeze in the juice right away, then toss everything together. Pour in ¼ cup of that pasta water you saved and mix again. If it looks dry, add more water bit by bit until everything's lightly coated. Add salt and fresh black pepper to taste.
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Make It Your Own
This basic pasta can handle tons of add-ins while still keeping its bright flavor profile. Try throwing in some frozen peas during the last minute while cooking asparagus, or mix in halved cherry tomatoes at the very end for pops of color and juiciness. For extra protein, this pairs perfectly with some grilled shrimp or chunks of cooked salmon.
Storage Tips
Your leftovers will stay fresh up to three days in a sealed container in the fridge. The lemon flavor actually gets better overnight, making day-two pasta something to look forward to. When you warm it up, add a little splash of water or olive oil and heat it slowly on the stove. Try not to use the microwave if you can help it—it often makes pasta rubbery.
The Perfect Asparagus
Look for asparagus with tips that aren't flowering open and stems that don't flop over when held up. Funny enough, thicker spears actually taste better, though they might need a bit more cooking time. To keep asparagus fresh until you're ready to cook, stand it upright in a glass with a bit of water at the bottom, like flowers, and loosely cover with a plastic bag in your fridge.
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Frequently Asked Questions
- → Can I add protein to this dish?
Of course! Cooked chicken, shrimp, or tofu work wonderfully and pair nicely with the bright flavors of lemon and asparagus.
- → What’s the best type of pasta to use?
Penne is a top pick, but spaghetti, fettuccine, or whatever pasta you prefer will work just as well.
- → How do I prepare asparagus just right?
Cook the asparagus on medium heat for about 5-7 minutes. They should turn tender but still have a bit of crunch.
- → Can I make this meal vegan?
Definitely! Skip the Parmesan, or swap it out with a vegan substitute, to keep the dish plant-based.
- → Is this better served warm or chilled?
It’s best served warm, but it tastes great cold too if you want to try it as a pasta salad.