Ingredients
Scale
- 12 oz short pasta (penne, farfalle, or gemelli)
- 1 tsp kosher salt for pasta water
- 1 lb asparagus, woody ends trimmed and cut into 1–2” pieces
- 1 cup cherry tomatoes, halved (optional)
- 4 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- 1/3 cup grated Parmesan (plus extra for serving)
- 2 tbsp chopped fresh parsley or basil
Instructions
- Preheat oven to 425°F. Toss asparagus with 1 tbsp olive oil, pinch salt, and roast on a rimmed baking sheet 8–10 minutes until tender and slightly charred.
- Cook pasta in salted boiling water until al dente; drain, reserving 1/2 cup pasta water.
- Melt butter with remaining olive oil in a large skillet over medium heat. Add garlic and lemon zest; cook 30 seconds until fragrant.
- Stir in lemon juice and 2–3 tbsp reserved pasta water to emulsify, then season with salt and pepper.
- Toss drained pasta, roasted asparagus, cherry tomatoes (if using), and Parmesan in the skillet until combined. Add more pasta water if needed to loosen.
- Taste and adjust seasoning; finish with chopped herbs and a sprinkle of red pepper flakes. Serve warm, room temperature, or chilled.
Notes
Roast asparagus for perfect texture and reserve pasta water for a glossy sauce. Adjust seasoning before serving for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, roasted asparagus, lemon butter, spring recipes, vegetarian meals