This Asparagus Pasta is garlicky, a little spicy, and super tasty. The fresh asparagus adds a delicious flavor to the Parmesan and olive oil-based sauce that you’re going to love.
If you love pasta with veggies, then you should try this tasty Chicken Broccoli Alfredo and Easy Pasta Primavera.
Table Of Contents
Recipe Details
I really love this simple Asparagus Pasta because it’s the most amazing combination of flavors. It’s so good, you’ll want to make it again and again.
- TASTE: The red pepper flakes add a little heat to this cheesy, garlicky pasta. Tossing it with freshly sauteed asparagus gives it the best flavor.
- TEXTURE: This Asparagus Pasta is made with al dente pasta, tender stalks of asparagus, and a light olive oil sauce.
- TIME: This recipe only takes 20 minutes.
- EASE: It’s really easy to make and the step-by-step instructions come with pictures to help you along. This recipe really is a breeze.
What You’ll Need
Ingredient Notes
- Asparagus- Look for fresh asparagus that have plump, firm stalks and closed tips. The color shouldn’t be faded. Store them in the fridge until you’re ready to use them.
- Garlic- Mincing fresh cloves of garlic will give this Asparagus Pasta the best flavor. Pre-minced works, too, but fresh is best.
- Parmesan cheese- This nutty, salty cheese adds great flavor to your sauce and works well with the garlic and spices.
- Red pepper flakes- Use as much or as little as you like. This ingredient gives your pasta its spicy flavor, but add it to your preference.
Add-ins and Substitutions
- Make it creamy- Adding creamy components like cream cheese and heavy cream will make this oil-based pasta dish a creamy one.
- Add lemon- You can make this with a complementary lemon twist by adding lemon juice and lemon zest to the sauce.
- Substitute other pasta varieties- From farfalle to penne, to fettuccine or linguine, you can make this recipe with any type of pasta you like. Gluten free and whole what pasta work, too.
- Make it spicier- If you like it extra zippy, add some more red pepper flakes or a dash of hot pepper sauce, like Sriracha or Tabasco.
How to Make Asparagus Pasta
- Prep the asparagus. Wash and trim the ends of your asparagus, then cut them into 1 1/2-inch pieces.
- Cook the pasta and blanch the asparagus. Bring a large pot of salted water to a boil and cook the spaghetti al dente. When there is about 1-2 minutes left before the pasta is done, throw in the asparagus. Don’t let it sit in the boiling water longer than 3 minutes or it will overcook.
- Remove the asparagus. Then remove the asparagus using a large slotted spoon and reserve a cup of pasta water.
Pro Tip: Make sure to hold a cup of pasta water on the side because the starch in the water will help the oil-based sauce adhere to the pasta better than plain water.
- Saute the garlic and asparagus. Now place a large skillet over medium heat and add the olive oil and minced garlic. Cook the garlic for about 1 minute, then stir in the blanched asparagus.
- Add the pasta and other ingredients. Using tongs, transfer the cooked spaghetti to the pan and stir as you slowly pour in the reserved pasta water. Then stir in the grated Parmesan cheese, crushed red pepper flakes, and salt and pepper (to taste). Enjoy!
Recipe Tips
- Trim the asparagus- The tips can be bitter and woodsy, so make sure to trim them off before you begin cooking. You only need to take off about an inch from the end.
- Don’t overcook the asparagus- This is so easy to do, so be sure to get the asparagus out of the boiling water after only a minute or two. You’re just blanching them.
- Keep the pasta moving in the pan- You don’t want the pasta to clump or burn, so keep it moving in the oil. This will coat it so it will evenly distribute the flavor and not burn until the pasta water is poured in.
- Add seasoning to taste- Because Parmesan is a saltier cheese, salt the Asparagus Pasta to your preference. Also, add black pepper carefully since the red pepper flakes are already adding heat.
FAQs
Because the ends of asparagus stalks are woodsy and tough, it’s best to cut off the bottom inch of each one. This saves the best flavor for your dish. You will also want to cut the stalks to about 1 1/2 inches so they are easy to eat and cook quickly.
Thinner asparagus has a little more fiber, but both are good. Thicker spears are better for roasting and broiling though because they can stand up to the heat better than thin spears, which shrivel and become tough to chew.
Serving Suggestions
This Asparagus Pasta is versatile and pairs well with meats, salads, and sides. Here are some terrific ways to enjoy it.
- Proteins: Pair this pasta with Pepper Steak, Juicy Air Fryer Pork Chops (VIDEO), Cedar Plank Salmon, or Juicy Grilled Chicken Kabobs.
- Salad: Start your meal with a salad, like this Antipasto Salad, Caprese Salad, Cabbage Cucumber Salad, or Spinach Pomegranate Salad.
- Soups: Enjoy a bowl of Chicken Gnocchi Soup, Baked Potato Soup, or Homemade Chicken Meatball Soup with this Asparagus Pasta.
- Sides: Serve it with Air Fryer Brussels Sprouts, Scalloped Potatoes, Crispy Air Fryer Broccoli, or Roasted Air Fryer Vegetables.
Make This Recipe in Advance
Make ahead: You can prep this dish ahead of time by cooking the pasta and reserving the water, refrigerating them until you’re ready. You can also blanch the asparagus, so all you need to do is saute and combine to serve this dish fresh.
Storing: Store this Asparagus Pasta in the refrigerator for up to 5 days. You can warm it in the microwave or on the stovetop before serving.
Freeze: You can freeze this pasta by placing it in a freezer ziplock bag or freezer-safe container once it has cooled. It will last for about 3 months. Thaw it overnight in the fridge and then reheat it on the stove or in the microwave.
More Tasty Pasta Dishes!
Full Recipe Instructions
Asparagus Pasta
Ingredients
- 1 lb asparagus cut into 1 1/2 inch pieces
- 1 lb spaghetti pasta
- 1 cup reserved pasta water
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Wash and trim the ends of your asparagus. Then cut them into 1 1/2 inch pieces.
- Bring a pot of salted water to a boil and cook 1 lb of spaghetti al dente. Note: Don’t drain the pasta water since you will need it later. When there is about 1-2 minutes left before the pasta is done, throw in the asparagus (just to blanch it). Don’t let the asparagus sit in the boiling water longer than 3 minutes or it will overcook.
- Then remove the asparagus using a large slotted spoon.
- Now bring a large skillet over medium heat and add in 1/4 cup olive oil and 4 minced garlic cloves. Cook the garlic for about 1 minute, then stir in the blanched asparagus.
- Then use tongs to transfer the cooked spaghetti right into the pan, try to keep the pasta moving. Then fill a measuring cup with 1 cup of the pasta water and slowly pour it over the pasta in the pan.
- Then stir in 1 cup of grated Parmesan cheese, 1/4 tsp crushed red pepper flakes, and Salt and pepper to taste. Enjoy!
Notes
- Don’t overcook the asparagus- This is so easy to do, so be sure to get the asparagus out of the boiling water after only a minute or two. You’re just blanching them.
- Keep the pasta moving in the pan- You don’t want the pasta to clump or burn, so keep it moving in the oil. This will coat it so it will evenly distribute the flavor and not burn until the pasta water is poured in.
Nutrition
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