I perfected a garlic pasta with asparagus that pairs bright fresh spears, punchy garlic, silky olive oil and a generous grating of Parmesan into a flavorful dinner in under an hour.

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I make a garlic asparagus pasta that sneaks up on you, simple but somehow not boring. I love the way the garlic lifts the asparagus without trying too hard, and there is this almost crunchy bright note that keeps you eating even when you meant to stop.

It feels like an Asparagus With Pasta moment that belonged in a tiny trattoria, but I made it in my chaotic kitchen. If you search for Pasta Asparagus Recipes youll find fancier versions, but this one has a stubborn little twist I wont tell you about yet.

Try it soon.

Ingredients

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Spaghetti brings comforting carbs and texture, soaks up sauce and feels cozy.
Asparagus adds bright grassy notes, fiber, vitamins and a pleasant snap when cooked.
Garlic gives savory punch, has health friendly compounds but can be strong.
Extra virgin olive oil carries flavor, healthy fats, coats pasta for silkiness.
Parmesan adds salty umami, protein and a nutty finish that boosts richness.
Lemon juice and zest brighten, give acid lift, cuts through fattiness and refreshes.
Parsley brings fresh herbal notes, tiny vitamin boost and color to the plate.
Butter adds richness, smooth mouthfeel and mellow flavor, use sparingly if needed.

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

1 lb (450 g) asparagus trimmed and cut into 1 to 2 inch pieces

4 large garlic cloves, minced

3 tbsp extra virgin olive oil

2 tbsp unsalted butter (optional)

3/4 cup freshly grated Parmesan cheese (about 75 g)

Juice and zest of 1 lemon

1/4 tsp crushed red pepper flakes (optional)

Kosher salt, about 1 tbsp for pasta water and more to taste

Freshly ground black pepper, to taste

About 1/2 cup reserved pasta cooking water

1/4 cup chopped fresh parsley (optional)

How to Make this

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1. Bring a large pot of water to a rolling boil, stir in about 1 tbsp kosher salt, then add 12 oz spaghetti or linguine and cook until about 2 to 3 minutes shy of package al dente.

2. While pasta is cooking, trim and cut 1 lb asparagus into 1 to 2 inch pieces. With about 2 to 3 minutes left on the pasta, drop the asparagus into the same pot so it cooks with the pasta until asparagus is tender crisp and the pasta is al dente.

3. Before draining scoop out and reserve about 1/2 cup of the starchy pasta water, then drain pasta and asparagus in a colander.

4. Heat a large skillet over medium, add 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter if using. Add 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes if using, cook 30 to 45 seconds until fragrant but not browned. Don’t let the garlic burn it gets bitter.

5. Add the drained pasta and asparagus to the skillet, toss to coat in the garlicky oil. Zest and squeeze the juice of 1 lemon over everything.

6. Sprinkle in 3/4 cup freshly grated Parmesan and start with about 1/4 cup of the reserved pasta water, tossing constantly to create a silky sauce. Add more reserved water as needed up to the rest of the 1/2 cup to loosen the sauce.

7. Taste and season with freshly ground black pepper and more salt if needed. If you want it richer add the optional 2 tbsp butter now and toss until melted.

8. Stir in about 1/4 cup chopped fresh parsley if using, give one last toss and turn off the heat. Serve right away with extra Parmesan and extra crushed red pepper flakes on the side.

9. Quick hacks: shave a little extra Parmesan on top for creamier mouthfeel, use thicker asparagus a bit longer in the pasta water, and always reserve pasta water before draining because it’s magic for the sauce.

10. Leftovers reheat with a splash of water or olive oil in a skillet over medium so the pasta doesnt dry out.

Equipment Needed

1. Large pot (6–8 qt) for boiling pasta and asparagus
2. Colander to drain pasta and asparagus
3. Heatproof measuring cup or small ladle to reserve about 1/2 cup pasta water
4. Large skillet or 12-inch sauté pan for the sauce
5. Tongs or a pasta fork to toss and transfer pasta
6. Chef’s knife and cutting board for trimming asparagus and mincing garlic
7. Microplane zester or fine grater for lemon zest and Parmesan
8. Wooden spoon or heatproof spatula for stirring and tossing

FAQ

Q: Can I use frozen asparagus?

A: Yes you can, but thaw and pat it dry first or it will steam and get soggy. Cook it a little shorter than fresh, or add it to the pasta water for the last 2 to 3 minutes so it stays crisp tender.

Q: How do I make this dairy free or vegan?

A: Skip the butter and Parmesan, use extra olive oil and stir in 2 to 3 tablespoons of nutritional yeast or a vegan Parmesan substitute for that savory cheesy note. Add a little lemon zest to boost flavor.

Q: How do I get a silky sauce without cream?

A: Save about 1/2 cup of pasta cooking water and toss hot pasta with the garlic oil, butter or olive oil, cheese and a splash of that starchy water. Toss vigorously until it emulsifies and coats the noodles.

Q: Can I make this gluten free or use a different pasta?

A: Yes use your favorite gluten free spaghetti or linguine and cook to package directions. GF pasta can be stickier so watch timing and use reserved cooking water to finish the sauce.

Q: How long will leftovers keep and how do I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of water or olive oil over medium, tossing until warmed. You can microwave but stir halfway through and add a little water so it doesnt dry out.

Q: My asparagus always gets mushy how do I avoid that?

A: Cut pieces even size, cook them briefly until just tender, test one before draining. If you saute, high heat for 2 to 4 minutes is usually enough. Dont overcook it it loses color and texture.

Garlic Asparagus Pasta Recipe [Video] Substitutions and Variations

Spaghetti or linguine: swap for fettuccine or bucatini, or use a gluten free pasta if needed. Whole wheat works too but watch timing, it can get softer faster.
Asparagus: use broccolini, trimmed green beans, or sugar snap peas for the same snap and bright color — they cook in about the same time.
Parmesan cheese: Pecorino Romano or Grana Padano give a similar salty, nutty punch. For a dairy free option try 3 tbsp nutritional yeast plus a pinch of salt.
Juice and zest of 1 lemon: bottled lemon juice or 1 to 2 tsp white wine vinegar will brighten the dish if you dont have a fresh lemon.

Pro Tips

1) Check your asparagus thickness, dont just trust the clock. Thick spears need a little more time or you can blanch them separately a minute so the pasta and veg finish together. Test with a fork, you want tender crisp not soggy.

2) Use the starchy pasta water to make the sauce silky, but add it slowly. Start with a splash, toss constantly until the cheese and oil come together, then add more if it looks dry. Freshly grated Parmesan melts way better than pregrated, so grate it yourself when you can.

3) Be careful with the garlic, it goes from fragrant to bitter fast. Warm the oil first, add the garlic for only a few seconds, and if you want milder garlic flavor use a smashed whole clove instead of minced. Add chili flakes late so they dont burn.

4) Finish smart: zest before you squeeze, add the lemon juice at the end so the brightness stays, and fold in butter off the heat if you want richness. Taste for salt only after the cheese goes in, and reheat leftovers in a skillet with a splash of water or oil so the pasta doesnt dry out.

Garlic Asparagus Pasta Recipe [Video]

Recipe by Francis Mead

0.0 from 0 votes

I perfected a garlic pasta with asparagus that pairs bright fresh spears, punchy garlic, silky olive oil and a generous grating of Parmesan into a flavorful dinner in under an hour.

Servings

servings

Calories

561

kcal

Equipment: 1. Large pot (6–8 qt) for boiling pasta and asparagus
2. Colander to drain pasta and asparagus
3. Heatproof measuring cup or small ladle to reserve about 1/2 cup pasta water
4. Large skillet or 12-inch sauté pan for the sauce
5. Tongs or a pasta fork to toss and transfer pasta
6. Chef’s knife and cutting board for trimming asparagus and mincing garlic
7. Microplane zester or fine grater for lemon zest and Parmesan
8. Wooden spoon or heatproof spatula for stirring and tossing

Ingredients

12 oz (340 g) spaghetti or linguine
1 lb (450 g) asparagus trimmed and cut into 1 to 2 inch pieces
4 large garlic cloves, minced
3 tbsp extra virgin olive oil
2 tbsp unsalted butter (optional)
3/4 cup freshly grated Parmesan cheese (about 75 g)
Juice and zest of 1 lemon
1/4 tsp crushed red pepper flakes (optional)
Kosher salt, about 1 tbsp for pasta water and more to taste
Freshly ground black pepper, to taste
About 1/2 cup reserved pasta cooking water
1/4 cup chopped fresh parsley (optional)

Directions

Bring a large pot of water to a rolling boil, stir in about 1 tbsp kosher salt, then add 12 oz spaghetti or linguine and cook until about 2 to 3 minutes shy of package al dente.
While pasta is cooking, trim and cut 1 lb asparagus into 1 to 2 inch pieces. With about 2 to 3 minutes left on the pasta, drop the asparagus into the same pot so it cooks with the pasta until asparagus is tender crisp and the pasta is al dente.
Before draining scoop out and reserve about 1/2 cup of the starchy pasta water, then drain pasta and asparagus in a colander.
Heat a large skillet over medium, add 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter if using. Add 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes if using, cook 30 to 45 seconds until fragrant but not browned. Don’t let the garlic burn it gets bitter.
Add the drained pasta and asparagus to the skillet, toss to coat in the garlicky oil. Zest and squeeze the juice of 1 lemon over everything.
Sprinkle in 3/4 cup freshly grated Parmesan and start with about 1/4 cup of the reserved pasta water, tossing constantly to create a silky sauce. Add more reserved water as needed up to the rest of the 1/2 cup to loosen the sauce.
Taste and season with freshly ground black pepper and more salt if needed. If you want it richer add the optional 2 tbsp butter now and toss until melted.
Stir in about 1/4 cup chopped fresh parsley if using, give one last toss and turn off the heat. Serve right away with extra Parmesan and extra crushed red pepper flakes on the side.
Quick hacks: shave a little extra Parmesan on top for creamier mouthfeel, use thicker asparagus a bit longer in the pasta water, and always reserve pasta water before draining because it’s magic for the sauce.
Leftovers reheat with a splash of water or olive oil in a skillet over medium so the pasta doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.