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creamy asparagus pasta with parmesan cheese and herbs on white plate

Spring Fettuccine Asparagus Dinner

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
This Spring Fettuccine Asparagus Dinner combines fresh asparagus and fettuccine with a lemony, cheesy sauce for a delightful, vegetarian spring meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Large pot for boiling pasta
  • 1 Large Skillet for sautéing
  • 1 Colander for draining pasta

Ingredients
  

Main Ingredients

  • 12 oz fettuccine pasta
  • 1 lb fresh asparagus trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic minced

For the Sauce

  • 1 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 1/2 cup reserved pasta water
  • Salt and pepper to taste

Instructions
 

Preparation

  • Trim the woody ends off the asparagus and cut into 2-inch pieces. Set aside.
  • Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water and drain the rest.
  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  • Increase the heat to medium-high and add the asparagus to the skillet. Cook for 3-5 minutes until tender-crisp.
  • Add the cooked pasta to the skillet with the asparagus. Pour in the reserved pasta water, lemon zest, and Parmesan cheese. Toss to combine.
  • Season with salt and pepper to taste. Continue to toss the pasta until the sauce is creamy and coats the noodles well.
  • Transfer the pasta to serving plates. Garnish with additional Parmesan cheese if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers gently in a skillet over low heat, adding a splash of water to help loosen the sauce.

Notes

Pro Tips: Choose fresh, in-season asparagus for the best flavor. Reserve pasta water to help emulsify the sauce.
Ingredient Substitutions: Use whole wheat pasta for a healthier alternative. Pecorino cheese can replace Parmesan.
How to Serve: Serve with a simple green salad or crusty bread.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Prep asparagus and garlic ahead to save time.
Keyword asparagus pasta, spring fettuccine, vegetarian spring meals