Who needs boring mac and cheese when you can have spaghetti slathered in a luscious, creamy sauce?
For some people, green veggies are the last thing they want to eat. My mom says this is because some of us weren’t introduced to them early enough in childhood, so we weren’t accustomed to their earthy flavor and vibrant color. But now that we’re older, we have a chance to not only eat our greens properly but also to make an enticing green veggie dish for the new generations.
If you’re seeking a meal that the whole family can enjoy and has both fantastic flavors and a decent portion of greens, try asparagus pasta. This recipe has a simple, easy sauce that’s creamy and bursting with garlic, plus a hint of lemon zest. Mix that with some tender spaghetti and asparagus, and you have a mouthwatering main dish that might just become the next family favorite. It’s savory with a hint of tanginess, keeping the taste buds interested with every bite.
Who knows? Maybe your kids will grow to prefer more asparagus than pasta on their plate. You won’t know until you try it.
Why add lemon?
If you haven’t made a cream sauce with lemon zest before, it might seem like a bizarre choice. That’s what I thought before I approached this recipe. But one taste of the luscious sauce will reveal a magical cooking secret—that cheese and citrus can actually be perfect complements. In this dish, it’s the sweet and savory dance between lemon and cream cheese that balances out the flavors and keeps them interesting. The taste goes from one-dimensional to multifaceted with this dynamic duo of ingredients.
How do I store leftovers?
Let the asparagus pasta cool to room temperature and then transfer it to an airtight container. Refrigerate it for up to 4 days or freeze it for 3 months. Thaw it in the fridge for 24 hours before reheating. Then, when you’re ready, heat up your portion in the microwave for 1-2 minutes. Personally, I prefer to reheat my leftovers in a pot on the stove with a tablespoon of olive oil. I put it on medium heat and stir occasionally until everything is warm.
Serving suggestions
Once you’ve garnished your asparagus pasta with Parmesan for extra cheesy flavor, pair it with a classy glass of Wine Spritzer or Lemonade. This combo always reminds me of dinnertime on the porch at my grandma’s lakehouse. Then we’d serve it with Potato Rolls or Garlic Toast and a cleverly crafted Olive Garden Salad. Need more protein? Top off the pasta with some Greek Chicken Meatballs.
Ingredients
- 8 ounces spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 8 ounces asparagus trimmed and cut diagonally into 1-inch pieces
- Salt to taste
- Freshly ground black pepper to taste
- 4 ounces cream cheese softened and cubed
- 2 tablespoons lemon juice freshly squeezed
- Zest of 1 lemon
- 3 tablespoons grated Parmesan cheese plus extra, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining the pasta and setting it aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the asparagus, season with salt and pepper, and cook for 3-5 minutes until the asparagus is bright green and crisp-tender.
- Add the cream cheese and mix it gently until melted. Add the drained pasta to the skillet. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. If needed, add a bit of the reserved pasta water to create a light, creamy sauce.
- Toss well to combine, adjust seasonings to taste, and garnish with extra Parmesan and a sprinkle of black pepper.
- Plate the pasta and serve immediately while hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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