Asparagus Pasta
This Asparagus Pasta is light, fresh, and full of flavor—perfect for busy weeknights or spring and summer meals. Tender-crisp asparagus, perfectly cooked pasta, and a simple garlic-Parmesan sauce come together in under 30 minutes for a satisfying vegetarian dinner that never feels heavy.
Ingredients
- 12 oz pasta penne, linguine, or spaghetti
- 1 lb asparagus trimmed and cut into bite-size pieces
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- Red pepper flakes optional
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add asparagus and sauté 3–4 minutes until bright green and tender-crisp.
- Add garlic and cook 30 seconds, just until fragrant.
- Reduce heat to low and add cooked pasta to the skillet.
- Toss with a splash of reserved pasta water to create a light sauce.
- Stir in Parmesan cheese until melted and glossy.
- Add more pasta water as needed for a silky texture.
- Remove from heat and rest 1–2 minutes before serving. Finish with black pepper and optional red pepper flakes.
Notes
- Do not overcook asparagus—it should stay slightly crisp.
- Add cheese off high heat to prevent clumping.
- Pasta water is key for binding the sauce smoothly.