30 Minute Asparagus and Lemon Pasta
Asparagus and Lemon Pasta in a light, garlicky cream sauce topped with crispy lemon-basil Panko. A spring-forward, simple pasta dish bursting with bright flavor that's ready in just 30 minutes.
Servings: 6 servings
Equipment
- Large stockpot or Dutch oven
- Large skillet
Ingredients
- 12 oz. dry pasta of choice (use chickpea or lentil pasta for extra protein)
- 2/3 cup fresh or frozen/partially thawed green peas
- 2 Tbsp. extra virgin olive oil
- 1 lb. asparagus trimmed, and sliced at a diagonal into 2" –3" pieces
- 1/2 cup thinly sliced leeks (from 1 large or 2 small leeks) (white and pale green parts only)
- 4 minced garlic cloves
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc) sub 1/2 cup chicken or vegetable broth mixed with a splash of white wine vinegar
- 1/3 cup heavy cream
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Lemon-Basil Breadcrumbs
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. salted butter
- 1/2 cup Panko breadcrumbs (unseasoned)
- 1 tsp. lemon zest
- 2 Tbsp. finely chopped fresh basil leaves, plus more for garnish
Instructions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. During the final minute, add green peas to pot. Drain, reserving 1 cup cooking liquid.
- While pasta cooks, prepare Lemon-Basil Breadcrumbs. Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a small skillet over medium heat. Once melted, add breadcrumbs and cook until deep golden-brown and toasted, stirring often, about 3 to 5 minutes. Transfer to a bowl and stir in lemon zest and basil. Set aside.
- Heat 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add asparagus and leeks; cook 5 minutes, stirring often, until just tender. Add garlic and red pepper flakes; cook 1 minute, until fragrant.Add white wine (or broth) to pan and gently simmer until reduced by half, about 2 minutes. Reduce heat to medium, and stir in heavy cream, lemon juice, salt, and pepper.
- Add cooked pasta to asparagus mixture, along with 1/2 cup reserved pasta cooking liquid. Stir continuously, until sauce starts to thicken and cling to noodles. Stir in Parmesan cheese, and add additional pasta cooking water as needed to thin sauce to desired consistency. (I always end up using the full 1 cup.)Spoon pasta into bowls and scatter lemon-basil breadcrumbs over top, along with extra basil, if desired.
Notes
For more protein, serve pasta with sautéed shrimp or scallops, shredded rotisserie chicken, or topped with crispy chickpeas.
To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
To Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of broth as needed, until warm.
Nutrition
Serving: 2cups | Calories: 412kcal | Carbohydrates: 53g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Sodium: 790mg | Fiber: 9g | Sugar: 4g