Lemon-Caper Pasta with Cherry Tomatoes and Asparagus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A bright, tangy pasta dish featuring tender asparagus, burst cherry tomatoes, and briny capers in a lemony sauce. This italian-inspired pasta (vegetarian, gluten-free) ready in about 27 minutes pairs linguine, asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 8 oz linguine
• 12 oz, trimmed and cut into 1-inch pieces asparagus
• 1 cup, halved cherry tomatoes
• 2 tbsp, drained capers
• 1, zested and juiced lemon
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4 minutes until crisp-tender, then add cherry tomatoes and cook for 2 minutes until they begin to burst.
3. Step 3: Add minced garlic, capers, lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet; stir for 1 minute until fragrant. Add drained linguine and 2 tbsp reserved pasta water, tossing vigorously for 2 minutes until sauce coats pasta. Stir in remaining 1 tbsp lemon juice, chopped parsley, and remaining 1 tbsp olive oil.