Lemon-Dill Fettuccine with Asparagus
A bright, spring-inspired pasta dish featuring tender asparagus and fresh dill in a light lemon-herb sauce. This italian-inspired pasta ready in about 35 minutes pairs fettuccine, finely chopped fresh dill, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 12 oz fettuccine
- 1 lb, trimmed and cut into 1-inch pieces asparagus
- 3 tbsp, finely chopped fresh dill
- 1, zested and juiced lemon
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 cup heavy cream
- 1/2 cup, finely grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 lb trimmed asparagus pieces and 2 minced garlic cloves, sautéing for 4-5 minutes until asparagus is tender-crisp and edges are slightly golden.
- Step 3: Stir in 1/2 cup heavy cream, 1 lemon's zest and juice, and 3 tbsp chopped dill. Simmer for 2 minutes until sauce thickens slightly, then add 1/2 cup grated Parmesan cheese and stir until melted.
- Step 4: Add drained fettuccine to skillet along with 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta evenly and reaches desired consistency, adding more reserved water if needed.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then serve immediately with extra dill for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Fettuccine with Asparagus take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Fettuccine with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Lemon-Dill Fettuccine with Asparagus?
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 Lemon-Dill Fettuccine with Asparagus 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.
What goes well with Lemon-Dill Fettuccine with Asparagus?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
