Asparagus Pasta Recipe is a creamy one-pot dinner with tender asparagus, sweet peas, lemon, and Parmesan. So simple and packed with flavor!
Author’s Notes
The Sister Seal of Approval
My sisters and I have a constant group text going, and I don’t think a day passes without some kind of update. It’s everything from the funniest things our kids said to random finds we’re obsessed with lately (hello Sprayway, I love you).
They’re also my built-in taste testers. Anytime one of us makes something from my site, it immediately gets sent to the group chat telling everyone else they have to try it.
This recipe actually got shared before it was even published. One of my sisters, who works on the site with me, was adding the video into the recipe card and said she ordered the ingredients right then and there. Not long after, she sent the draft to the group, and later that night another sister texted, “Dude, this is maybe the best pasta I’ve ever had.” 😂
I was like…wait, it’s not even live on the website yet! So if that doesn’t convince you to make this Asparagus Pasta Recipe ASAP, I’m not sure what will, haha!
Ingredients In Asparagus Pasta Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Shallots & garlic | Slice shallots thin so they meld into the sauce; don’t let garlic brown or it will taste bitter. |
| Asparagus & peas | Cut asparagus into even pieces so it cooks at the same rate; thaw peas before adding. |
| Butter & seasonings | Let butter fully melt before adding spices to bloom the flavor quickly. |
| Chicken broth & milk | Use room-temp milk so the sauce stays smooth, doesn’t split, and boils quicker. |
| Pasta, Parmesan & lemon | Stir cheese in slowly so it melts smoothly. |
How To Make This Asparagus Pasta Recipe
- Prep: Set milk out; mix seasonings.
- Cook veggies: Sauté shallots, add asparagus, peas, and garlic; transfer to a bowl.
- Build base: Melt butter in the same pot and stir in seasonings.
- Cook pasta: Add liquids and pasta; simmer until tender and most liquid is absorbed.
- Finish & serve: Stir in cheese, veggies, butter, and lemon.
Chelsea’s Top Tip
Don’t Overcook the Pasta!
My Top Asparagus Pasta Recipe Tip: Slightly undercook the pasta by about 1 minute so it finishes cooking in the sauce and stays perfectly tender instead of getting too soft or becoming mushy.
What To Serve On The Side
- Protein: Perfect baked chicken, shrimp, or rotisserie chicken
- Bread: Crusty bread, garlic bread, or dinner rolls
- Fresh sides: Caprese salad, quinoa salad, or fruit salad
Storage
Asparagus Pasta Recipe is best enjoyed right off the stovetop while the sauce is smooth and creamy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
My Favorite Salads For The Side
Asparagus Pasta Recipe
Equipment
- Large pot nonstick
- Microplane
Ingredients
- 2 tablespoons olive oil
- 1/2 cup thinly sliced shallots
- Salt and pepper
- 1-1/4 cups chopped asparagus see note 1
- 1 cup frozen peas
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1-3/4 cups chicken broth
- 3/4 cup whole milk
- 2 cups mini pasta shells
- 3/4 cup freshly grated Parmesan cheese see note 2
- 1 large lemon 1/2 tsp zest; 1-2 tbsp juice
Instructions
- Set milk out to reach room temperature. In a small bowl, stir together garlic powder, onion powder, mustard powder, pepper, and salt. Set aside.
- Heat olive oil in a large nonstick pot over medium heat. Add shallots, season lightly with salt and pepper (I add 1/4 tsp each), and cook, stirring often, until lightly golden, about 3-5 minutes. Add asparagus and cook 2-3 minutes until bright green. Stir in peas and garlic and cook 1 minute. Transfer everything to a bowl and cover with foil to keep warm.
- Keep heat at medium and add 3 tablespoons butter to the empty pot. Once melted, stir in the seasoning mixture and cook, stirring constantly, until the butter foams.
- Pour in chicken broth and milk and stir. Bring to a boil, add pasta shells, then reduce to a gentle boil and cook uncovered for 7-10 minutes, stirring often, until pasta is tender and most of the liquid is absorbed, leaving a creamy sauce. Scrape the bottom of the pot with a silicone spatula often as it cooks to prevent sticking.
- Remove from heat. Stir in Parmesan one handful at a time until melted and smooth. Add cooked veggies, remaining 1 tablespoon butter, lemon zest, and lemon juice. Gently stir to combine. If needed, add a splash of milk to thin the sauce. Taste and adjust seasoning as needed.
- Serve immediately with extra Parmesan and parsley if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
