Lemon-Dill Pasta with Cherry Tomatoes and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Italian pasta dish where perfectly al dente pasta is tossed with sun-ripened tomatoes, tender asparagus, and a bright lemon-dill sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs penne pasta, cherry tomatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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.

Prep: 10 min Cook: 25 min Serves 2 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot, add 8 oz penne pasta, and cook for 10-12 minutes until al dente.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 cup halved cherry tomatoes and 1 cup asparagus pieces, cooking for 4 minutes until tomatoes begin to soften and asparagus is tender-crisp.
  4. Step 4: Add 1 tsp lemon zest, 2 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet, stirring to combine.
  5. Step 5: Drain pasta, reserving 1/2 cup pasta water, then add to the skillet with the tomatoes and asparagus. Toss vigorously for 1 minute, adding pasta water as needed to create a light coating.
  6. Step 6: Transfer to plates, top with 1/4 cup toasted pine nuts, and serve immediately.

Frequently asked questions

How long does Lemon-Dill Pasta with Cherry Tomatoes and Asparagus take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pasta with Cherry Tomatoes and 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 penne pasta from drying out.

Can I substitute ingredients in Lemon-Dill Pasta with Cherry Tomatoes and 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 Pasta with Cherry Tomatoes and Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Dill Pasta with Cherry Tomatoes and Asparagus 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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