Lemon Garlic Pasta

Cooked penne pasta with asparagus and sweet peas tossed in lemon garlic sauce and topped with parmesan cheese. In a white bowl with fork. French bread, extra cheese, and extra crushed red pepper in the background.

This Lemon Garlic Pasta is made extra special by adding fresh asparagus and sweet peas! It features a fresh and silky, lemon garlic cream sauce that only takes a few minutes to prepare.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 601kcal

Author Anne Clark

Equipment

Large pot for boiling pasta
Large pan for cooking sauce
measuring cup(s)
measuring spoons
colander

Ingredients

12 ounces penne pasta raw measurement
1 pound asparagus, ends removed and cut into 2” pieces
½ cup frozen sweet peas
2 tablespoons unsalted butter
1 tablespoon fresh minced garlic
8 ounces heavy whipping cream
Zest of 1 lemon
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
1 cup pasta water
Freshly shredded parmesan cheese for serving

Instructions

Add 4-6 quarts of water to a large pot. Add salt to taste. Bring the water to a boil over high heat. Add pasta to the boiling water, stir, reduce heat slightly so that the boiling water doesn't spill over the pot. Cook the pasta for 2 minutes less than the package directions.
Add asparagus and peas to the pasta, return to a boil, and cook for the remaining 2 minutes (or until tender). Remove 1 cup of the starchy pasta water and set aside. Drain the pasta and vegetables into a colander and return them to the pot. Set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Saute the garlic for 1 minute. Add cream, lemon zest, lemon juice, and spices. Stir and allow the cream to come to a low simmer. Taste test and adjust spices and/or lemon juice, if needed.
Pour the creamy sauce over the pot of pasta and veggies. Toss well to combine.
The sauce will be thick and creamy. However, if you want to thin it a little, stir in ¼ cup of pasta water at a time until desired consistency is reached.
Plate the pasta and top with shredded parmesan cheese and an extra sprinkle of crushed red pepper.

Notes

It's easy to add additional protein to this lemon garlic pasta. Toss in some sliced rotisserie chicken or cooked and peeled shrimp in Step 4.
Use fresh green beans instead of the asparagus for a more budget-friendly meal.
If all you have is canned peas, that is fine. No need to add them into the boiling water with the asparagus, just toss them in during Step 4.
Cover and refrigerate leftovers. Enjoy for up to 3 days.

Nutrition