Asparagus Tomato Pasta Recipe

This quick and easy Asparagus Tomato Pasta Recipe is bursting with lemony freshness, creamy texture, and vibrant vegetables. Perfect for weeknights or spring gatherings, it’s ready in under 30 minutes using simple, wholesome ingredients. Naturally vegetarian with easy vegan and gluten-free options, it’s the perfect way to enjoy seasonal produce in a comforting pasta dish.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

12 oz pasta penne, linguine, or preferred shape
1 bunch asparagus trimmed and chopped into 1-2" pieces
1 cup cherry tomatoes halved
3 cloves garlic minced
2 tbsp olive oil
Juice and zest of 1 lemon
½ cup grated parmesan or vegan cheese
¼ cup cream or coconut milk/non-dairy alternative for vegan
Salt and pepper to taste
Red chili flakes optional
½ cup reserved pasta water as needed

Equipment

Large pot
Large skillet
Colander
Cutting board
Knife
Zester (optional)
Measuring cups and spoons
Wooden spoon or spatula

Method

Cook Pasta: Boil salted water in a large pot. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Sauté Vegetables: While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute. Add asparagus and cook for 3–4 minutes. Add cherry tomatoes and cook another 2 minutes until they soften and begin to burst.
Make the Sauce: Lower heat. Stir in cream, lemon juice, and lemon zest. Season with salt, pepper, and red chili flakes.
Combine: Add drained pasta to the skillet. Toss everything together. Add reserved pasta water as needed to thin the sauce and help it coat the pasta.
Finish and Serve: Sprinkle with parmesan. Garnish with extra lemon zest or fresh basil, and serve hot.

Notes

Vegan Option: Use dairy-free cheese and coconut milk or cashew cream.
Gluten-Free: Substitute gluten-free pasta.
Add Protein: Try grilled chicken, shrimp, or chickpeas for extra heartiness.
Storage: Keeps well refrigerated for up to 3 days. Reheat with a splash of cream or water to refresh the sauce.
Serving Suggestion: Pair with a green salad and crusty bread or garlic toast.