Lemon Asparagus Pasta (Instant Pot & Stovetop)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
424 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Asparagus Pasta (Instant Pot & Stovetop)
Description
This Lemon Asparagus Pasta begins with sautéing diced onions and finely chopped garlic in olive oil, which forms a flavorful base. Dried basil and thyme add herbal depth, while vegetable broth deglazes the pot, ensuring no residues burn during pressure cooking. Penne pasta is cooked under high pressure for a time slightly less than half the package instructions, preserving bite and preventing mushiness.
Asparagus is prepared separately if thick—sautéed for 5 to 8 minutes in olive oil—to achieve tenderness without overcooking, then added back to the pasta after cooking. Frozen green peas contribute bursts of sweetness and color. Stirring in heavy cream and freshly grated Parmesan cheese creates a creamy sauce that is evenly dispersed throughout the pasta. Lemon juice brightens the dish, balancing richness with acidity.
The finished pasta can be garnished with additional Parmesan and red chili flakes for a mild heat. Variations with different pasta shapes or cheese such as pecorino romano are possible. The dish works well as a light main course, especially during spring when asparagus is in season.
Thicker asparagus stalks are best sautéed separately to maintain texture, while thinner stalks can cook directly with the pasta. The recipe emphasizes using cheese grated from a block rather than pre-shredded for better melting and flavor. Adjust cream quantity to achieve desired richness.
Ingredients
- 8 ounces penne pasta
- 8 ounces asparagus fresh and cut into 2 inch pieces, bottom white part discarded*
- 2 tablespoon olive oil
- 2/3 cup onion diced
- 4 cloves garlic finely diced
- 1/2 teaspoon basil dried
- 1/4 teaspoon thyme dried
- 2 cups vegetable broth (only for instant pot method)
- 1/2 cup green peas frozen, I used petite green peas
- 1/2 cup cream I used heavy whipping cream
- 1/2 cup Parmesan Cheese pecorino Romano works well too
- salt to taste
- black pepper to taste
- 1 tablespoon lemon juice
To garnish:
- Parmesan Cheese grated
- red chili flakes optional
Instructions
- (Optional) If the asparagus* you are using is thick, then saute it in 2 tablespoon olive oil in the instant pot or in a pan on stovetop for 5-8 minutes until it is tender. Take out and set aside.
- Heat the instant pot in sauté mode and add 1 tablespoon olive oil.
- Add onions and garlic, and sauté for a couple of minutes.
- Add the dried basil, thyme, broth and deglaze the pot making sure nothing is stuck to the bottom.
- Add the penne pasta and stir well. Make sure all the penne is covered in broth. Close lid with vent in sealing position.
- Pressure Cook the pasta on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
- When the instant pot beeps, quick release the pressure manually.
- Add the asparagus* and green peas. Then stir in the cream and parmesan. Keep stirring until the cheese is incorporated well into the pasta.
- Cover the instant pot with a lid and let it sit for 5-7 minutes.
- Add lemon juice. Adjust salt and pepper to taste.
- Garnish with parmesan and red chili flakes (if using) before serving.
Stovetop Method
- Cook the pasta according to package directions. Reserve one cup of cooking water, and then drain the pasta.
- Heat a large skillet on medium-high heat and add olive oil. Then add the onions and garlic, and sauté for a few minutes.
- Add the asparagus and green peas. Season with salt and pepper. Cook for 3 minutes until the asparagus is slightly tender.
- Add the cooked pasta to the pan along with cream, parmesan, basil, thyme, and lemon juice. Add 1/2 cup of the reserved pasta water.
- Toss to mix them all together. Add more pasta water if needed. Lemon Asparagus Pasta is ready to be enjoyed!
Notes
- For thick asparagus, sauté separately in olive oil for 5–8 minutes to keep them tender but firm.
- Cheese from a block melts better than pre-shredded options; parmesan or pecorino romano both work well.
- Use dried or fresh herbs as preferred; dried basil and thyme add herbal notes to the sauce.
- Lemon juice adds brightness, and lemon zest can be added to enhance the citrus flavor further.
- Adjust cream quantity for lighter or richer sauce to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 688mg | 29% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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