Lemon Asparagus Pasta Instant Pot And Stovetop

I love the green, vibrant look of this pasta. The colors make me feel that spring is here! My recipe for Creamy Mushroom Pasta was loved by so many of you that I am now sharing it for this Creamy Lemon Asparagus pasta. This Lemon Asparagus Pasta is healthy with all the fresh veggies but feels like comfort food. The perfectly cooked asparagus works wonderfully with the green peas and al dente pasta, all coated in a creamy lemon-garlic sauce. The result? This awesome pasta! Did I mention it takes less than 30 minutes to make? I love using the Instant Pot to make pasta, as it becomes an easy one-pot meal (Yay for less cleanup!). Also, when making pasta in the instant pot, you don’t have to drain the water, making the pasta’s texture much better and creamier! My family loves lemon flavors in pasta, such as in this lemon parmesan orzo. I only used the juice in this recipe; don’t hesitate to up the lemon flavors by adding in some zest as well! If you enjoy asparagus, don’t forget to check out this amazing asparagus soup, air fryer roasted asparagus, and my newest lemon asparagus risotto!

Ingredients to make Creamy Asparagus Pasta

Asparagus- It’s low in calories but high in fiber, folate, and vitamins A, C, and K. It’s a fantastic veggie to include in your diet when pregnant or if you have high blood pressure. If the asparagus you’re using is thicker, you can saute it in olive oil before starting the next steps. Trim the asparagus and discard the woody ends. Green Peas- Small but mighty! These are full of minerals and micro-nutrients and can even help prevent heart disease. You can use frozen or fresh peas in this recipe. Lemon- I just used lemon juice in this recipe, but feel free to add lemon zest if you want a tangier taste! Penne Pasta- I like the way Penne holds the sauce in this recipe. Other pasta like farfalle, bow tie, and spaghetti also work. You can also use whole-wheat pasta! Adjust the cooking time based on the pasta you use. Parmesan- Use this or pecorino Romano. We prefer to use block cheese rather than the pre-shredded ones, as it tastes fresher and does. to clump when added to the sauce. Cream- I used heavy whipping cream in this recipe. You can replace it with half and half to make it lighter. Broth- Vegetable broth worked well, but feel free to use any broth you have on hand. Garlic, Onions, Dried Basil & Thyme- This blend adds delicious flavor to the sauce. If you have fresh basil and thyme, that is the best. But in a pinch, use the dried herbs.

How to make Spring Lemon Asparagus Pasta in Instant Pot?

To start with cooking the pasta, lets first talk about asparagus – the star ingredient of this dish.

1. Best Way to Cook Asparagus for this Pasta

I used thin asparagus and did not sauté it before adding it to the cooked pasta. However, if your asparagus is thicker, there are two options – My preference is the first option as we like firmer asparagus. If you like, you can also grill asparagus and add to this pasta.

2. Cook the Aromatics

We will start with heating the instant pot on sauté mode. Then, add a tablespoon of olive oil. Then add the onions and garlic, and sauté for a few minutes. Add the dried basil, thyme, and broth. Make sure nothing is stuck to the bottom of the pot.

3. Pressure Cook the Pasta

Add the penne, stir, and close the lid with the vent in the sealing position. A good rule of thumb; pressure cook the pasta for one minute, less than half the time listed on the box.

When the instant pot beeps, manually quick release the pressure.

4. Put it all together.

Add the asparagus and green peas. (Do check the instructions for thicker asparagus) Also, mix in the cream and parmesan and stir until everything is well incorporated. Close with the lid and let sit for 5-7 minutes. Then, check if the asparagus is cooked to your taste. Add the lemon juice, salt, and pepper. You can also top it with red pepper flakes if you’d like, as well as additional Parmesan cheese.

How to Make Lemon Asparagus Pasta on the Stovetop?

Boil the pasta in a large pot 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 (I used frozen peas). Cook for 3 minutes until the asparagus is slightly tender. Add the cooked pasta to the pan along with heavy cream, parmesan, basil, thyme, and lemon juice. Add 1/2 cup of the reserved pasta water. Toss to mix them all together. Add more reserved pasta water as needed. Lemon Asparagus Pasta is ready to be enjoyed!

How to Serve?

I like to garnish my pasta with red chili pepper flakes, just for extra spice. If you have young kids or don’t enjoy spicy foods, skip this and top with more Parmesan instead! Pasta: I used penne here, but you can use any pasta you like, such as spaghetti or farfelle. Serve this pasta alongside a soup or salad. You can also pair it with grilled chicken for a side of protein.

How to Store Leftovers?

If you don’t finish all the pasta in one meal, it stays well in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave for 1 minute to get it nice and warm when you have it again. Add a splash of water when reheating. You can also add a sprinkle of some lemon juice for extra flavor!