This Lemon Garlic Pasta is made extra special by adding fresh asparagus and sweet peas! It features a fresh and silky, lemon garlic cream sauce that only takes a few minutes to prepare.
With only 30 minutes from start to finish, you can add this one to your regular recipe rotation! Hey, have I convinced you yet to make this easy and delicious pasta dinner?
Another favorite penne pasta recipe is this Chicken Broccoli Alfredo. It too has an easy creamy homemade sauce!
Why You'll Love It
My top 4 top reasons to love this Lemon Garlic Pasta!
Homemade goodness - no processed ingredients in this one! Fresh garlic and lemons come together with asparagus and peas in a creamy lemon garlic butter sauce. Yes!
Easy main dish - you got your pasta and your veggies all in the same dish!
Flavorful - lots of fresh flavor means a fully satisfiable meal!
Great side dish or main - as a side dish, this pasta pairs well with grilled chicken, steak, or shrimp. As an entree, enjoy it with a simple green salad and garlic bread for a fully satisfying meal.
Ingredients and Substitutions
Penne pasta - I love penne pasta for this recipe because the creamy garlic pasta sauce finds its way into every nook and cranny! You can also use spaghetti, twists, or angel hair pasta.
Asparagus - fresh asparagus gives a nice crispy addition to the creamy texture of the sauce and pasta. Look for stalks that are firm with closed tips.
Frozen sweet peas - if all you have is canned peas, that is fine. No need to add them into the boiling water with the asparagus, just toss them in at the end.
Fresh minced garlic - mince your own garlic or use the kind in the jar. Only use the dried garlic if that's all you can find since its flavor isn't as strong as the fresh garlic.
Heavy cream - also called heavy whipping cream. This is the base for the thick ad creamy sauce. You can substitute with half and half.
Lemon zest and juice - it wouldn't be lemon pasta with the lemons! Fresh lemon juice and fresh lemon zest taste fresher and has more zip. In a pinch, you can sub with concentrated lemon juice, but I really want you to use fresh lemons 🙂
Unsalted butter - butter is an essential ingredient for the creamy lemon garlic sauce. Using unsalted butter let you control the amount of salt that's in a recipe.
Crushed red pepper flakes - add to the flavor with just a hint of spice. Yummy!
Pasta water - did you know that pasta water is much better than plain water when you need to thin a cream sauce? This starchy water thins the sauce without making it too watery. Give a try!
Freshly grated parmesan cheese - grate your own cheese for the best flavor and texture!
Recipe Variations
- It's easy to add additional protein to this lemon garlic pasta. Toss in some sliced rotisserie chicken or cooked and peeled shrimp.
- Use fresh green beans instead of the asparagus for a more budget-friendly meal.
- Need a side dish? Pair the pasta with this no-cook Creamy Corn Salad.
How to Make It
This is a quick summary of how to make lemon garlic pasta. Use the recipe card at the bottom of the post when you get ready to make it.
Step 1. Cook the pasta in salted water for 2 minutes less than the package directions (also known as al dente).
Step 2. Add asparagus and peas to the boiling pasta and cook for the remaining 2 minutes. Remove 1 cup of the starchy pasta water and set aside. Drain the pasta and vegetables return them to the pot. Set aside.
Step 3. In a large skillet over medium heat, melt 2 tablespoons of butter. Saute the garlic for 1 minute. Add cream, lemon zest, lemon juice, and spices. Stir and allow the cream to come to a low simmer. Taste test and adjust spices and/or lemon juice, if needed.
Step 4. Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
Note. If needed, stir in ¼ cup of pasta water at a time until desired consistency is reached.
Recipe Tips
- Use only the tender parts of the asparagus. Discard the thick ends.
- Only zest the yellow part of the lemon peel. The white rind is very bitter so try not to get any of that.
- If you don't have a lemon zester, use your box grater. The large holes are for cheese and the smallest holes can be used as a zester!
Frequently Asked Questions
Pasta is al dente when it's mostly tender but still has a very firm, chewy texture. For this recipe, we cook the pasta al dente, the finish cooking it with the vegetables until it's just right!
Yes, lemon and garlic have always been a great pair! The sweet buttery flavor of cooked garlic compliments the bright acidic flavor of the lemons. This is one of my favorite flavor combinations!
Store leftovers in an airtight container for up to 3 days.
Absolutely! After the pasta has cooled completely, put it in an airtight container(s) or ziplock bag. Write the date on it. Freeze for up to 3 months. When you want to eat it, heat at 50% power in your microwave until thoroughly heated.
More Pasta
- Pastalaya
- Italian-American Lasagna with Ricotta
- Southern Chicken Tetrazzini
- Easy Rotel Chicken Spaghetti
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Lemon Garlic Pasta
Equipment
- Large pot for boiling pasta
- Large pan for cooking sauce
- measuring cup(s)
- measuring spoons
- colander
Ingredients
- 12 ounces penne pasta raw measurement
- 1 pound asparagus, ends removed and cut into 2” pieces
- ½ cup frozen sweet peas
- 2 tablespoons unsalted butter
- 1 tablespoon fresh minced garlic
- 8 ounces heavy whipping cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup 1 cup pasta water
- Freshly shredded parmesan cheese for serving
Instructions
- Add 4-6 quarts of water to a large pot. Add salt to taste. Bring the water to a boil over high heat. Add pasta to the boiling water, stir, reduce heat slightly so that the boiling water doesn't spill over the pot. Cook the pasta for 2 minutes less than the package directions.
- Add asparagus and peas to the boiling pasta and cook for the remaining 2 minutes. Remove 1 cup of the starchy pasta water and set aside. Drain the pasta and vegetables into a colander and return them to the pot. Set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Saute the garlic for 1 minute. Add cream, lemon zest, lemon juice, and spices. Stir and allow the cream to come to a low simmer. Taste test and adjust spices and/or lemon juice, if needed.
- Pour the creamy sauce over the pot of pasta and veggies. Toss to combine.
- Stir in ¼ cup of pasta water at a time until desired consistency is reached.
- Plate the pasta and top with shredded parmesan cheese and an extra sprinkle of crushed red pepper.
Notes
- It's easy to add additional protein to this lemon garlic pasta. Toss in some sliced rotisserie chicken or cooked and peeled shrimp in Step 4.
- Use fresh green beans instead of the asparagus for a more budget-friendly meal.
- If all you have is canned peas, that is fine. No need to add them into the boiling water with the asparagus, just toss them in during Step 4.
- Cover and refrigerate leftovers. Enjoy for up to 3 days.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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