Asparagus Pasta (No-Sauce Version)

Short description

Fresh asparagus, al-dente pasta and a bright hit of lemon come together in a light, glossy dish that relies on olive oil and starchy pasta water—rather than a heavy cream or tomato sauce—for body. Ready in about 25 minutes, it’s a spring-to-summer staple that tastes elegant yet requires just one pan besides the pasta pot.

Why You’ll Love This Recipe

• Light but satisfying. The natural starch from the pasta and a splash of cooking water form a silky coating, so you get flavor without a rich sauce.

• Seasonal star. Asparagus is at its sweetest and most affordable from March through June.

• Weeknight-friendly. Minimal prep and a 10-minute sauté mean dinner is on the table fast.

• Customizable. Add shrimp, chicken, or chickpeas for extra protein, or swap in whole-wheat pasta for more fiber.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (spaghetti, linguine or your favorite shape)

• Fresh asparagus, woody ends trimmed, cut into 1.5 cm pieces

• Extra-virgin olive oil

• Garlic cloves, minced

• Red-pepper flakes (optional)

• Lemon zest and juice

• Grated Parmesan cheese (or Pecorino)

• Kosher salt and freshly ground black pepper

• Reserved pasta cooking water

• Chopped flat-leaf parsley (for garnish)

directions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package timing. Reserve about 250 ml (1 cup) cooking water, then drain.

2. Sauté aromatics. While the pasta cooks, warm the olive oil in a wide sauté pan over medium heat. Add garlic (and red-pepper flakes if using) and cook 30 seconds until fragrant.

3. Add asparagus. Tip in the asparagus pieces, season with a pinch of salt and pepper, and sauté 3–4 minutes until bright green and crisp-tender.

4. Combine. Add drained pasta to the pan along with 60 ml (¼ cup) reserved water, lemon zest, and half the Parmesan. Toss vigorously until everything is lightly coated and glossy, adding more water a splash at a time if needed.

5. Finish. Stir in lemon juice, taste, and adjust seasoning. Plate and sprinkle with the remaining Parmesan and parsley. Serve immediately.

Servings and timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: About 25 minutes

storage/reheating

• Refrigerate: Cool leftovers, then store in an airtight container up to 3 days.

• Reheat: Warm gently in a non-stick skillet with a tablespoon of water or broth, tossing until hot.

• Freezing: Not recommended—the asparagus softens and loses its bright flavor after thawing.

FAQs

Can I use frozen asparagus?

Yes. Thaw, pat dry, and sauté for just 2 minutes since it’s already blanched.

What pasta shape works best?

Long strands like linguine or fettucine coat nicely, but short shapes (penne, farfalle) also work if you prefer.

How do I keep the asparagus bright green?

Cook over medium-high heat and avoid overcrowding; quick high-heat sautéing preserves color.

Is this recipe vegetarian?

It is if you use Parmesan made with microbial (non-animal) rennet or substitute with a vegetarian hard cheese.

How can I make it vegan?

Omit Parmesan and finish with toasted breadcrumbs or nutritional yeast for savoriness.

Can I prepare it ahead?

You can trim and cut the asparagus and measure ingredients earlier in the day, but cook everything just before serving for best texture.

What if I forget to save pasta water?

Mix ½ cup hot tap water with ¼ teaspoon cornstarch and use as a quick substitute.

Could I add a splash of wine?

A tablespoon of dry white wine added with the asparagus introduces subtle acidity; cook off the alcohol for 1 minute.

How do I prevent garlic from burning?

Add it to warm—not smoking—oil and move quickly to the next step once it’s fragrant (about 30 seconds).

Is whole-wheat pasta acceptable?

Absolutely. It lends a nuttier flavor and holds up well to the sturdy asparagus pieces.

Conclusion

This no-sauce asparagus pasta is proof that a handful of quality ingredients, properly timed, can create a restaurant-worthy meal in minutes. Whether you keep it light for a weekday supper or dress it up with add-ins for guests, its fresh flavor and ease of preparation make it a recipe worth returning to all season long

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