Asparagus and White Wine Pasta with Lemon-Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright, spring-inspired pasta dish featuring tender asparagus and a fragrant sauce made with white wine and lemon zest. This italian-inspired pasta (vegetarian) ready in about 35 minutes blends spaghetti, trimmed asparagus, extra-virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb trimmed asparagus and sauté for 4-5 minutes until bright green and tender-crisp, stirring occasionally.
  3. Step 3: Pour in 3 tbsp white wine and simmer until reduced by half, about 2 minutes, then stir in lemon zest, 1 tbsp lemon juice, 2 tbsp butter, and 1 tsp kosher salt. Cook until butter melts and sauce coats the back of a spoon, 1-2 minutes.
  4. Step 4: Add drained spaghetti and 2 tbsp reserved pasta water to the skillet, tossing vigorously for 1 minute until the sauce evenly coats the pasta. Stir in 2 tbsp chopped parsley and 1/2 tsp black pepper, adjusting salt if needed.

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Frequently asked questions

How long does Asparagus and White Wine Pasta with Lemon-Butter Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Asparagus and White Wine Pasta with Lemon-Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Asparagus and White Wine Pasta with Lemon-Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus and White Wine Pasta with Lemon-Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asparagus and White Wine Pasta with Lemon-Butter Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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