Lemon-Garlic Asparagus Pasta with Cherry Tomatoes
A vibrant spring pasta featuring tender asparagus, sun-ripened cherry tomatoes, and a bright lemon-garlic sauce that captures the essence of fresh seasonal produce. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, asparagus, cherry tomatoes 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 spaghetti
- 1 lb asparagus
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Trim woody ends from asparagus and cut stalks into 1-inch pieces; set aside. Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 lb prepared asparagus and 1 cup cherry tomatoes to the skillet; cook for 5 minutes until asparagus is crisp-tender and tomatoes burst, stirring occasionally.
- Step 4: Zest and juice 1 lemon into the skillet, then add 1/4 cup chopped fresh parsley. Stir in 1/2 tsp salt and 1/4 tsp red pepper flakes until combined.
- Step 5: Drain pasta, reserving 1/2 cup pasta water, then add to skillet with asparagus mixture. Toss vigorously for 2 minutes until sauce coats pasta evenly, adding reserved pasta water as needed to achieve a glossy consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Asparagus Pasta with Cherry Tomatoes 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-Garlic Asparagus Pasta with Cherry Tomatoes?
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 spaghetti from drying out.
Can I substitute ingredients in Lemon-Garlic Asparagus Pasta with Cherry Tomatoes?
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-Garlic Asparagus Pasta with Cherry Tomatoes 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 Lemon-Garlic Asparagus Pasta with Cherry Tomatoes 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
