Lemon Asparagus Pasta Recipe – Quick & Easy Bowtie Pasta

Last Updated on 2 months by Neha Deshmukh

Lemon Asparagus Pasta Recipe – Quick & Easy Bowtie Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, fuss-free meal that comes together in under 20 minutes. This Lemon Asparagus Pasta is exactly that. I first whipped this up on a busy weeknight when I was craving something bright and fresh, and it’s been a staple ever since. It’s light, flavorful, and honestly, just makes me happy! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another pasta dish. The zesty lemon and tender asparagus create a beautiful spring-like flavor that’s incredibly satisfying. It’s quick enough for a weeknight dinner, but feels special enough to serve to guests. Plus, it’s super versatile – I’ll share a bunch of ways to customize it later on!

Ingredients

Here’s what you’ll need to make this Lemon Asparagus Pasta:

• 2 cups bow tie pasta (farfalle)
• 1 bunch asparagus
• 1 medium onion
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 cloves garlic
• Parmesan cheese (for garnishing)
• Salt to taste
• Pepper to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bow Tie Pasta – A Classic Choice

I love using bow tie pasta for this recipe because the shape holds the sauce beautifully. But honestly, feel free to use whatever pasta you have on hand! Penne, fusilli, or even spaghetti would work wonderfully. About 200-250 grams of pasta is a good estimate if you prefer metric measurements.

Asparagus – Selecting Freshness

When choosing asparagus, look for bright green stalks that are firm to the touch. Avoid any that are limp or have a musty smell. Thinner asparagus tends to be more tender, but thicker stalks are just as delicious – you might just need to trim the ends a little more.

Lemon – Varieties and Zest

Fresh lemon juice is key here. Bottled just doesn’t compare! I prefer using Meyer lemons when I can find them – they’re a little sweeter and less acidic. Don’t forget the zest! It adds so much bright, aromatic flavor. A microplane zester is your best friend for this.

Parmesan Cheese – Regional Italian Variations

Freshly grated Parmesan is the way to go. Parmigiano-Reggiano is the gold standard, aged for a minimum of 12 months for that complex, nutty flavor. But a good quality Grana Padano will also work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a large pot of salted water to a boil. Add the bow tie pasta and cook for 8-10 minutes, or until al dente. Remember to reserve about 1 cup of the pasta water before draining – trust me, you’ll want it!
2. While the pasta is cooking, heat a little oil in a large pan over medium heat. Add the asparagus and sauté for about 3 minutes, until it’s slightly tender-crisp. Remove from the pan and set aside.
3. In the same pan, add a little more oil if needed. Sauté the minced garlic and chopped onion until they’re fragrant and translucent – about 2-3 minutes. Don’t let the garlic burn!
4. Now, add the lemon zest and lemon juice to the pan. Give it a good stir, then add the cooked asparagus back in. Mix everything together and remove from the heat.
5. Toss the drained pasta into the pan with the lemon-asparagus mixture. If the pasta seems a little dry, add a splash of that reserved pasta water until it reaches your desired consistency.
6. Finally, garnish generously with freshly grated Parmesan cheese and serve immediately.

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go – it should have a slight bite to it.
• Taste as you go. Adjust the salt, pepper, and lemon juice to your liking.
• Pasta water is liquid gold. It helps create a creamy sauce and binds everything together.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Skip the Parmesan cheese! Nutritional yeast makes a surprisingly good substitute for a cheesy flavor. You can also add a tablespoon of vegan butter for extra richness.

Gluten-Free Option

Simply use your favorite gluten-free pasta. There are some fantastic options available now that actually taste like the real deal!

Spice Level Adjustment (Red Pepper Flakes)

My friend Sarah loves a little heat, so I often add a pinch of red pepper flakes to the pan with the garlic and onion. It adds a lovely kick!

Spring/Summer Seasonal Variation

Add some peas or cherry tomatoes for an extra burst of seasonal flavor. My mom always adds a handful of fresh basil at the end – it’s divine.

Serving Suggestions

This Lemon Asparagus Pasta is delicious on its own, but it also pairs well with:

• Baked potato wedges (a personal favorite!)
• A simple green salad
• Grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce as it sits, so you might need to add a splash of water or broth when reheating.

FAQs

Let’s answer some common questions!

Can I use other pasta shapes besides bow tie?

Absolutely! Penne, fusilli, spaghetti – whatever you have on hand will work.

How do I know when the asparagus is perfectly cooked?

It should be tender-crisp – meaning it’s slightly firm to the bite. You don’t want it to be mushy!

Can this dish be made ahead of time?

It’s best served immediately, but you can prep the ingredients (chop the onion, mince the garlic, trim the asparagus) ahead of time to save some time.

What’s the best way to store leftover pasta?

In an airtight container in the refrigerator for up to 3 days.

Can I add protein to this pasta dish?

Definitely! Grilled chicken, shrimp, or even chickpeas would be delicious additions.