Asparagus Pasta Recipe 

A simple and quick recipe for garlicky and lemon-seasoned creamy asparagus spaghetti.


– 1 (8.8 oz.) package uncooked pappardelle pasta – 2 tablespoons olive oil – 1 shallot, finely chopped – 3 cloves garlic, finely chopped (about 1 tablespoon) – 1 pound fresh asparagus, trimmed and cut into 1-inch pieces – 3 tablespoons unsalted butter, cut into pieces – 3 tablespoons heavy whipping cream – 1 tablespoon lemon juice – 1 teaspoon lemon zest – 3/4 teaspoon kosher salt – 1/4 teaspoon freshly ground black pepper – 1/4 teaspoon crushed red pepper – 1/4 cup freshly grated Parmesan cheese, plus more for serving – 2 tablespoons chopped fresh basil


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Compile every component.

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Over high heat, bring a large pot of salted water to a boil. Cook the pappardelle for about 6 minutes, or until it's al dente. Reserving 1 1/2 cups of the cooking water, drain the pasta into a heatproof basin and set it aside.

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In a big, deep skillet, heat the oil over medium heat. Add the shallot and garlic, and simmer for about 2 minutes, stirring constantly, until the ingredients soften. Add the reserved 1/2 cup of cooking water along with the asparagus. Sauté the asparagus for about 4 minutes, turning periodically, or until it turns brilliant green and is tender.

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Cook over medium-low heat for about two minutes, or until sauce thickens and coats pasta. Gently toss with tongs and sprinkle with Parmesan cheese. After dividing the spaghetti equally among the four bowls, top each with more Parmesan and basil.