This Creamy Lemon Asparagus Pasta is a fresh spring & summer recipe filled with asparagus & peas in a creamy lemon sauce.
We have finally reached the last week of March & I am so ready for the warmth of late spring & early summer.
Well, honestly I’ve been ready for it since February, which is probably why I’ve already been sharing recipes like these Black Bean Mango Tacos & these Raspberry Lemon Poppyseed Muffins.
And while our weekend trips to Disney World & Charleston were fun ways to feel the warmth that is to come, they were temporary & I couldn’t bring the warm weather home with me.
But I can make it feel like summer anytime in our kitchen by making this Creamy Lemon Asparagus Pasta!
Since spring officially began last week I have decided that I can start sharing more spring & summer recipes.
And this vegetarian pasta recipe is at the top of my list!
I absolutely love the colorful green vegetables & the bright flavors in the fresh lemon alfredo sauce.
There is something so comforting about a creamy pasta sauce loaded with vegetables.
And to give it an extra zesty presentation I topped my creamy pasta dinner with fresh parsley & a sprinkle of lemon zest.
Creamy Lemon Asparagus Pasta
This Creamy Lemon Asparagus Pasta is a fresh spring & summer recipe filled with asparagus & peas in a creamy lemon sauce.
Ingredients
- 8 Ounces Pasta
- 1 Pound Asparagus, fresh & cut into 2-inch pieces
- 1 Cup Peas, fresh or frozen
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Tablespoons Butter, salted
- 3 Garlic Cloves, minced
- 1/2 Teaspoon Dried Parsley
- 1/4 Teaspoon Dried Thyme
- 1/4 Teaspoon Dried Basil
- 1 Pinch Salt
- 1 Pinch Pepper
- 3–4 Tablespoons Flour
- 1 Cup Vegetable Broth
- 1 Cup Heavy Cream
- 1/3 Cup Parmesan, grated + 1/4 cup extra for topping
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Fresh Parsley, finely chopped
Instructions
- First, cook the pasta according to the packaging instructions.
- After about 6-7 minutes (3 minutes before the pasta is al dente) add the asparagus & peas.
- Cook until the pasta is al dente & then drain & toss with 1 tablespoon olive oil to prevent sticking.
- While the pasta is cooking, melt 3 tablespoons butter over medium-low heat in a non-stick pan & add the 3 minced garlic cloves. Sprinkle with 1/2 teaspoon parsley, 1/4 teaspoon thyme, 1/4 teaspoon basil, salt, & pepper. Cook for 2-3 minutes until fragrant.
- Whisk in the flour (a tablespoon at a time) into the butter until a rue forms. Then whisk in 1 cup of vegetable broth, slowly, until completely incorporated, whisking continuously.
- Add the 1 cup heavy cream & stir until thickened & warm. Then stir in 1/3 cup parmesan, 1 tablespoon lemon zest, & 1 tablespoon lemon juice.
- Gently fold in the pasta, asparagus, & peas.
- Serve immediately topped with an extra sprinkling of parmesan & fresh parsley.
I hope you enjoy this Creamy Lemon Asparagus Pasta as we patiently wait for warmer weather!
If you make this Creamy Lemon Asparagus Pasta be sure to share a picture & tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner!
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What is your favorite thing about this recipe, the lemon, asparagus, or peas?
Feel free to comment below, email me, or tweet me on Twitter!
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With love, Giusti
I say to the Lord, “You are my Lord;
apart from you I have no good thing.”
Psalm 16:2 NIV
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